Gâteau Marcel

Created by

  • Andreas Overgaard - Pastry Chef at Conditori La Glace, Copenhagen, Denmark
level 2

Andreas Overgaard has been baking cakes since he was eleven. Today, as sous-chef of one of the most famous patisseries in Copenhagen, he wants to keep spoiling customers with better flavours. In his Gâteau Marcel he pairs cinnamon with our Sao Tomé Single Origin chocolate.

Recipe components

Used Callebaut products

Sao Tomé sponge

IngredientsPreparation

Melt together and homogenise.

  • 160g
    egg yolks
  • 150g
    caster sugar

Melt together and homogenise.

  • 240g
    egg white
  • 150g
    caster sugar

Whip into a meringue and mix into previous mixture.
Pour into 4 18-cm cake rings and bake at 170°C for 40 minutes.

Cinnamon mousse

IngredientsPreparation

Melt together and homogenise.

  • 120g
    egg yolks
  • 75g
    caster sugar
  • 3spoon(s)
    cinnamon powder

Beat together and mix into previous mixture.

  • 120g
    egg white
  • 75g
    caster sugar

Whip into a meringue and mix into previous mixture.

Glögg Jelly

IngredientsPreparation
  • 220g
    glögg (Scandinacion mulled wine)
  • 220g
    peeled cherry tomatoes
  • 100g
    caster sugar
  • 8g
    citras
  • 8g
    gellan gum

Boil together, leave to cool and homogenise with stick blender.

Finishing and assembly

IngredientsPreparation
  • g
    Cocoa powder

Pipe a layer of glögg jelly on top of the cake, followed by a layer of cinnamon mousse and place the cake in the freezer for four hours. Then remove the cake ring and cover the entire surface of the cake in a fine layer of cocoa powder Callebaut® CP. Decorate the cake with a bit of cinnamon mousse, a macaron, a cinnamon stick, holly leaves, amarena cherries and little bits of gold leaf.