Easter lamb with lemon juice or egg liqueur

Ingredients for 1 servings:

• 80 ml oil
• 80 g butter
• 1 pinch of salt
• 120 g powdered sugar
• 2 packets of vanilla sugar
• 2 eggs
• 70 g flour
• 70 g cornstarch
• 4 g baking powder
• ½ lemon(s), juice or 125 ml egg liqueur
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

easy and fast

Preheat the oven to 175°C (top/bottom heat). Place a baking tray lined with baking paper on the lowest rack. Open a 0.7 l lamb baking pan, grease both sides, and then close again. Then dust with a little flour. Turn the pan upside down. For the batter, mix the oil with the butter. Now add the powdered sugar, vanilla sugar, and salt and mix. Now beat in the eggs until creamy. Mix the flour with the cornstarch and baking powder and stir in. Finally, briefly stir in either the lemon juice or the advocaat and pour the batter into the prepared pan. Bake in the hot oven for about 40-45 minutes. Let cool in the pan for another 10 minutes. Then, while lying down, carefully open the pan, first from one side and then the other. Let cool slightly until the lamb is ready to stand. Then let cool completely. Tips: You can then cover it with icing, chocolate coating, or simply dust it with powdered sugar. With a ribbon and a beautiful Easter nest, it’s also a real eye-catcher on any coffee table.