Eggnog – Lamb
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 95 g powdered suar
- 100 ml germ oil
- 100 ml egg liqueur
- 70 grams flour
- 70 g cornstarch
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 4 drops flavor (lemon flavor)
- Fat for the shape
- Breadcrumbs for the mold
For decoration:
- powdered sugar
- 2 clove (s)
- possibly cake icing (chocolate)
Print Recipe
Pin Recipe Instructions
- To begin with, carefully grease a 0.7 l lamb dish and sprinkle with breadcrumbs. Beat the icing sugar, salt and eggs until white. Then slowly add flour, starch and baking powder and stir. Stir in the oil and egg liqueur very slowly. Finally add the lemon flavor.
- Now carefully pour the dough into the mold, starting with the head. Only fill up to just over half. If there is a little batter left, simply make 1 - 2 muffins out of it. They are gone in no time.
- Place the mold in the preheated oven (200 ° C, fan oven 180 ° C) and bake for about 40 minutes. Poke the lamb with a wooden skewer, no dough sticks to it, the lamb is done. After baking, let the cake cool in the tin for 10 minutes. Carefully remove the upper part of the mold with a knife and let it cool down again for 10 minutes. Carefully remove the lower half of the mold, being careful not to break the head.
- Then you can decorate the lamb as you like. Take e.g., two carnations and put them in place of the eyes. Sprinkle the lamb with powdered sugar and hang a bell around your neck. Of course, you can also cover them with chocolate.
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