Easter lamb cake (optional with eggnog)

Ingredients (for a lamb baking dish of approx. 0.7–1 liter volume)

• 150 g soft butter or margarine
• 120–150 g sugar (depending on desired sweetness)
• 1 packet of vanilla sugar or 1 teaspoon of vanilla extract
• 3 eggs (size M)
• Optional: 4–5 tbsp egg liqueur (approx. 50 ml)
• 180 g flour (type 405 or 550)
• 1 tsp baking powder
• 1 pinch of salt
• Optional: some zest of an organic lemon (for a fresh touch)

For greasing and dusting:

• Some butter or margarine for the mold
• Some flour or breadcrumbs for the mold
• Powdered sugar for dusting or icing as desired

Preparation:

• Preparing the baking pan
  • Carefully grease the lamb baking pan with butter or margarine.
  • Then dust them with flour so that the cake can be easily removed later.

• Preheat oven
  • Preheat your oven to approximately 180°C top/bottom heat (or 160°C fan-assisted).

• Make the batter
  • Put the softened butter (or margarine) together with sugar and vanilla sugar or vanilla extract into a mixing bowl.
  • Beat everything with a hand mixer or in a food processor on medium to high speed until the sugar has mostly dissolved.

• Add eggs
  • Now add one egg at a time.
  • Stir in each egg thoroughly before adding the next one. This creates a homogeneous, airy mixture.

• Stir in egg liqueur (optional)
  • If you want to use the egg liqueur, add it at this point and stir briefly.

• Mix dry ingredients
  • In a separate bowl, mix the flour with baking powder and a pinch of salt.
  • If you are using lemon zest, add it now as well.

• Finish the dough
  • Add the flour mixture in portions to the butter and egg mixture.
  • Stir on a low speed so that the dough stays moist and is not overmixed.
  • Once the flour is fully incorporated, your dough is ready.

• Baking time
  • Bake the lamb pie for about 35-40 minutes at 180°C top/bottom heat.
  • After about 30 minutes, do a skewer test: If no more dough sticks to the wooden or metal skewer, the cake is ready

• Let the cake cool
  • Remove the pan from the oven.
  • Let the cake cool in the pan for at least 10 minutes so that it is easier to remove and does not break.
  • Then carefully turn out or open the lamb mold.

• decoration
  • After the lamb has completely cooled, dust it with powdered sugar or decorate it with a glaze (e.g. sugar, chocolate or lemon icing).
  • For an extra festive look, you can tie a small bow around the cake lamb's "neck" or place it on Easter basket decorations.