Chocolate Egg Liqueur Ribbon Slices

First, grease and flour a small baking pan measuring approx. 21 x 24 cm. Preheat the oven to 180 °C top/bottom heat.

Separate the eggs. Beat egg whites with a pinch of salt until stiff. Stir in sugar and vanilla sugar, then the yolks. Sift flour with baking powder and fold in.

Spread in the pan and bake for about 15-20 minutes (test with a stick). Let cool.

For the currant layer, put most of the nectar in a saucepan and heat. Mix the rest of the juice with pudding powder, then stir into the hot juice until the pudding thickens. If you like it a little sweeter, add a little sugar. Let it cool down a bit and spread it on the sponge cake. Refrigerate.

For the eggnog layer, mix the pudding powder with a little milk. Heat the rest of the milk in a saucepan and then stir in the custard powder until the custard thickens.

Then stir in butter, eggnog, sugar and white chocolate until well combined. Do not boil any more! Allow to cool and refrigerate for a while longer.

Whip the cream with cream stiffener and fold into the chocolate-egg liqueur mixture. Spread on the currant layer in waves and sprinkle with fresh currant.

Chill in the refrigerator for at least 1 hour before serving.

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