Sacher Baumkuchen
Marc de Champagne
(Created by Ewald Knauf – Callebaut Chocolate Ambassador)
Cocoa Baumkuchen dough
| Ingredients | Preparation |
|---|---|
|
625 g
butter
150 g melted dark chocolate Callebaut Intense 60-40-38NV 75 g starch 10 g lemon zest 2 g cinnamon ½ g clove |
Stir until light and fluffy. |
|
320 g
egg yolks
35 g rum (distilled) |
Stir until light and fluffy. Add. |
|
560 g
egg whites
350 g sugar |
Whip until stiff and add. |
|
152 g
ground almonds
75 g starch 75 g flour 65 g cocoa powder Callebaut CP |
Fold in. |
Champagne Baumkuchen dough
| Ingredients | Preparation |
|---|---|
|
670 g
butter
160 g starch |
Stir until light and fluffy. |
|
300 g
egg yolks
200 g marzipan compound 160 g sugar 50 g 40 g lemon zest 2 vanilla pods |
Stir until light and fluffy. Add. |
|
560 g
egg whites
350 g sugar |
Whip until stiff and add. |
|
240 g
starch
180 g flour |
Fold in. |
Finishing and presentation
Heat, lubricate and flour the spit with starch. Brush
a thin layer of dough evenly onto the spit and bake until golden.
Repeat this process: bake different layers of the Cocoa and
Champagne Baumkuchen.
After cooling glaze with dark chocolate Callebaut Intense 60-40-38NV, milk chocolate Callebaut Select 823NV or white chocolate Callebaut Select W2NV.
Marble technique:
Glaze with milk chocolate. Pour over dark chocolate stripes until
the milk chocolate has hardened.
By turning the stick, both sorts of chocolate will run together to
create a marble-like effect.
