Drinks

Easter Lamb with Eggnog

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 5 large egg (s)
  • 250 g powdered suar
  • 200 ml egg liqueur
  • 250 ml rapeseed oil
  • 125 g flour
  • 125 g corn starch
  • 1 teaspoon Baking powder
  • Butter for the mold
  • Flour for the mold
  • Icing sugar for dusting
Easter Lamb with Eggnog
Easter Lamb with Eggnog

Instructions

  1. Beat the eggs with the powdered sugar until frothy. Mix in the rapeseed oil and egg liqueur and stir with a hand blender to a creamy mass. Mix the flour, cornstarch and baking powder and fold in.
  2. Grease a lamb baking dish with butter and dust with flour, pour in the dough mixture. Bake in a preheated oven at 160 ° C for 30 minutes. Serve dusted with powdered sugar.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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