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.