Egg Liqueur Petits Fours

For eggnog petits fours, preheat the oven to 180 °C and line a baking tray with baking paper.

Beat the eggs with the sugar for about 5 minutes until thick and fluffy, then carefully fold in the flour. Spread the batter thinly on the prepared tray and bake for about 10 minutes.

Let sponge cake cool on the tray.

In the meantime, prepare vanilla pudding according to package directions. Stir eggnog into hot pudding, cover with plastic wrap and refrigerate.

Cream butter and stir in cooled eggnog pudding by tablespoonfuls. Cut the sponge cake in half, spread one half with the custard, place the other half on top and press down lightly. Cover and chill for at least three hours, but preferably overnight.

Color marzipan with food coloring and shape into any figurines, such as flowers.

Melt the chocolate coating. Cut the prepared sponge cream plate into small cubes, coat them with couverture and let them dry slightly. Use the remaining couverture to draw thin threads on the cakes.

Decorate the eggnog petits fours with the marzipan figures and serve.

Preparation Tip:

These eggnog petits fours can very easily be "converted" into child-friendly vanilla petits fours: to do this, simply stir the pulp of a scraped vanilla bean into the sponge cake and omit the eggnog from the custard.

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