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Dooley's Easter Lamb

Dooley’s Berry Osterlamm

Delicious Easter cake with DOOLEY’S EGG


  • 3 eggs (size M)
  • 1 pinch of salt
  • 120 g powdered sugar
  • 1 organic lemon (the grated peel of it)
  • 120 ml oil
  • 120 ml DOOLEY’S EGG Cream Liqueur
  • 170 g flour
  • 1 TL baking powder
  • breadcrumbs for the mold


Coat a lamb baking dish with oil and breadcrumbs and preheat the oven (150°C). Separate the eggs and whisk the egg whites with a pinch of salt. Then whisk the egg yolks with the powdered sugar and lemon zest until foamy, then carefully pour in DOOLEY'S EGG Cream Liqueur and oil. First fold the flour and baking powder into the dough, then carefully fold in the beaten egg whites. Fill the cake pan only 2/3 full with the dough and now bake for 40 minutes. Remove the cake from the oven and let it rest for about 15 minutes. Then remove it from the pan and let it cool down. Decorate as desired.

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