Eggnog Easter lamb

Ingredients for 1 servings:

• 3 m.-sized eggs
• 120 g icing sugar
• 120 g rapeseed oil or sunflower oil
• 120 g eggnog
• 170 g wheat flour
• 1 pinch of salt
• 1 tsp baking powder
• 1 lemon(s), untreated, zest
• Oil for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Grease the lamb dish with oil and sprinkle with breadcrumbs. Preheat the oven to 160°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks, icing sugar, and lemon zest with a mixer for about 10 minutes until frothy. Then gradually add the oil and advocaat. Mix the flour with the baking powder and slowly fold into the egg mixture along with the beaten egg whites. Pour the batter into the prepared lamb dish and bake in the preheated oven on the lowest rack for about 40 minutes. (Use a toothpick to test the doneness.) Allow to cool in the oven, carefully remove from the dish, and decorate as desired.