Lamb with egg liqueur
El cordero esponjoso con licor de huevo te encantará con su masa suave, aroma a vainilla y ralladura de limón fresco. Un postre de Pascua delicado que luce genial en la mesa festiva y combina a la perfección con café o té.
Ingredientes · Raciones For 1 lamb
- 4 eggs
- 190 g caster sugar
- 1 vanilla pod
- 190 g vegetable oil
- 190 g eggnog
- 270 g semi-coarse wheat flour
- 1 packet baking powder
- 1 pinch salt
Método · 1 h 15 min
- Beat the eggs with the sugar, vanilla seeds and lemon zest with an electric mixer until light and fluffy. Gradually add the vegetable oil and egg liqueur and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt, then gently fold into the wet ingredients with a spatula. Mix to combine, but do not overmix.
- Grease the lamb tin thoroughly with oil (baking spray is ideal) and sprinkle with flour, tapping off any excess flour. Check for any ungreased areas. Pour the batter into the tin – we filled almost to the brim so there was enough batter for the ears. With a smaller tin, you can fill about 1 cm below the brim. If you have a smaller tin, pour the rest of the batter into muffin tins (and remove from the oven before the lamb).
- Preheat the oven to 160°C on the bottom and bottom heat. Place a baking sheet in the middle of the oven (the form would not be stable on the wire rack) and insert the form with the dough. Bake for about 50 minutes. If the dough browns quickly in the open form, cover it with foil. Check the doneness of the dough with a skewer or toothpick - a stick inserted into the dough must come out dry.
- Remove and let cool in the tin for a moment, then carefully turn out onto a wire rack and let cool completely. Transfer to a serving platter and sprinkle lightly with sugar if desired.
Fluffy lamb with egg liqueur will enchant you with its soft dough, vanilla aroma and fresh lemon zest. A soft Easter dessert that looks great on the holiday table and tastes great with coffee or tea.