Easter lamb with Hamlitsch pumpkin seeds

1 Easter lamb (900ml baking pan) / working time approx. 30 min.

5 yolks
5 egg whites
120g soft butter
70g plain flour
100g Hamlitsch pumpkin seeds
50g ground almonds
80g sugar
grated lemon zest (1 lemon)
½ bag of baking powder
1 pinch of salt

Oil for greasing the baking pan
Icing sugar to sprinkle

Mix the butter, grated lemon zest and sugar until fluffy, gradually add the yolk and beat. Beat the egg whites with a pinch of salt until stiff, fold into the yolk mixture, finely grind the pumpkin seeds and mix in with the grated almonds, flour and baking powder. Grease the Easter lamb baking pan with oil, pour in the mass and bake at 170 C ° with top / bottom heat for 30 minutes. Allow to cool, remove from the mold and sprinkle with icing sugar.