Easter lamb with honey Wernet's Honig-Schätze Honey egg liqueur with kirsch

Easter lamb with honey Wernet's Honig-Schätze Honey egg liqueur with kirsch
Preparation time:
30 Minutes
Additional time:
20 Minutes
Difficulty simple simple
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Ingredients for 2 Persons

100ml honey Wernet's honey treasures honey egg liqueur

130g flour

80g soft butter

60g sugar

1 egg

1/2 packet of Bourbon vanilla sugar

1/4 packet of baking powder

some butter to grease the baking pan

some flour to sprinkle on the baking pan

What would Easter be without an Easter lamb try our delicious egg liqueur Easter lamb recipe once off. A great airy, juicy batter with a dash Honey Wernet's honey eggnog with kirsch A pleasure for every Easter festival.

Put the butter together with the sugar and the bourbon vanilla sugar in a mixing bowl. With the

Beat the hand mixer until frothy. Finally stir in the egg.

Add the baking powder to the flour and sieve in portions under the butter and sugar mixture.

Stir in. Add the honey Wernet's Honey Treasures Honey and Egg Liqueur and mix it in briefly.

Preheat the oven to 170 ° C (convection). Grease a small Easter lamb baking pan with butter

and dust with flour. Pour in the batter. Bake the Easter lamb on the middle rack for 30-40 minutes.

Let the Easter lamb cool in the tin and then carefully remove it.

If you want a white Easter lamb, you can also cover the Easter lamb with white chocolate

and sprinkle with coconut flakes. For a dark Easter lamb, the Easter lamb with whole milk or

Dark chocolate can be brushed on.