100ml honey Wernet's honey treasures honey egg liqueur
80g soft butter
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
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.