advocaat lamb

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease two lamb moulds (each 0,8 litre capacity) well and dust with flour. Put 2 suitable halves together. Place the tins on a baking tray with the opening facing upwards. For the dough, stir the fat and sugar until foamy. Add eggs and egg yolk bit by bit. Mix flour and baking powder and stir in egg liqueur alternately.

2. 2

   Spread the dough into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Leave to rest for 10 minutes, then remove from the mould and allow to cool. Stir icing sugar with egg white and lemon juice until smooth. Brush lambs with it, leaving out faces. Wash limes and lemons well, dab dry. Use a pestle remover to remove fine strips from the limes and lemons. Sprinkle the lambs with them. Stick 2 pistachios on each ear. Coarsely grind the remaining pistachios. Glue 4 corresponding pieces as eyes with a little bit of cast on. Let the icing dry.

3. 3

   Use a pestle remover to remove fine strips from the limes and lemons. Sprinkle the lambs with them. Stick 2 pistachios on each ear. Coarsely grind the remaining pistachios. Glue 4 corresponding pieces as eyes with a little bit of cast on. Let the icing dry. Sprinkle the rest of the pistachios on a plate. Place lambs on top

Nutrition Facts

KCAL
230 kcal

CARBS
27 g

FATS
11 g

PROTEINS
3 g