Name: Easter lamb cakes with egg liqueur and pistachios
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 2 lamb cakes
Cuisine: Slovak
Ingredients: 300 g Butter; 300 g Superfine sugar; 4 Eggs; 1 Egg yolk; 300 g All-purpose flour; 3 tsp Baking powder; 300 ml Egg liqueur (advocaat); 200 g Powdered sugar; 1 Egg white; 2 tbsp Lemon juice; 2 Lemons; 30 g Pistachios

Instructions

Tip: tap a step to mark it as done.

Grease two 800 ml lamb-shaped cake molds and dust with coarse wheat flour.
Beat the butter with the sugar, then add the eggs and egg yolk. Combine the flour and baking powder, then mix into the batter alternately with the egg liqueur.
Place the molds on a baking sheet with the openings facing up and divide the batter between them. Bake at 175 °C (350 °F) for 50–60 minutes, then let stand for 10 minutes before removing the cakes from the molds.
Mix the egg white with the powdered sugar and lemon juice to make an icing, then spread it over the lamb cakes. Use pistachios for the eyes, then chop the remaining pistachios and sprinkle them over the cakes with grated lemon zest to create a fleece. Let the icing dry.

Tip: Use a pastry brush to grease the molds thoroughly, including the creases around the head and ears, so the cakes come out intact. Once cooled, trim the rounded bottoms with a knife so the lamb cakes stand upright.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 335 kcal
Protein: 4.2 g
Carbohydrates: 43 g
of which sugars: 30 g
Fat: 15 g
of which saturates: 8.4 g
Fiber: 0.9 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Veľkonočný baranček s vaječným likérom a pistáciami