Sacher baumkuchen

How to make an authentic local German pastry? If you want to celebrate Christmas the German way, then this chocolate baumkuchen is a feast for the taste buds and a joy to the eye. If you want to obtain the typical shape, you'll require a traditional gas-lit spit to bake the baumkuchen. But you can make them in a high straight baking tin as well.
Level:
Difficult

Cocoa baumkuchen dough

Ingredients: Cocoa baumkuchen dough

Preparation: Cocoa baumkuchen dough

Stir until light and fluffy.

Ingredients: Cocoa baumkuchen dough

  • 320 g
    egg yolks
  • 35 g
    rum

Preparation: Cocoa baumkuchen dough

Stir until light and fluffy. Add.

Ingredients: Cocoa baumkuchen dough

  • 560 g
    egg white
  • 350 g
    sugar

Preparation: Cocoa baumkuchen dough

Whip until stiff and add.

Ingredients: Cocoa baumkuchen dough

  • 152 g
    almond powder
  • 75 g
    starch
  • 75 g
    flour
  • 65 g
    CP

Preparation: Cocoa baumkuchen dough

Fold in.

Champagne baumkuchen dough

Ingredients: Champagne baumkuchen dough

  • 670 g
    butter
  • 160 g
    starch

Preparation: Champagne baumkuchen dough

Stir until light and fluffy.

Ingredients: Champagne baumkuchen dough

  • 300 g
    egg yolks
  • 200 g
    marzipan
  • 160 g
    sugar
  • 50 g
    CHAMP-KREM
  • 40 g
    lemon zest
  • 2
    vanilla bean

Preparation: Champagne baumkuchen dough

Stir until light and fluffy. Add.

Ingredients: Champagne baumkuchen dough

  • 560 g
    egg white
  • 350 g
    sugar

Preparation: Champagne baumkuchen dough

Whip until stiff and add.

Ingredients: Champagne baumkuchen dough

  • 240 g
    starch
  • 180 g
    flour

Preparation: Champagne baumkuchen dough

Fold in.

Finishing and presentation

Preparation: 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 60-40-38, milk chocolate Callebaut 823 or white chocolate Callebaut W2. 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.