Gâteau Marcel

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.
Level:
Medium
Makes:
Recipe yield: 4 cakes

Sao Tomé sponge

Ingredients: Sao Tomé sponge

Preparation: Sao Tomé sponge

Melt together and homogenise.

Ingredients: Sao Tomé sponge

  • 160 g
    egg yolks
  • 150 g
    caster sugar

Preparation: Sao Tomé sponge

Melt together and homogenise.

Ingredients: Sao Tomé sponge

  • 240 g
    egg white
  • 150 g
    caster sugar

Preparation: Sao Tomé sponge

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

Preparation: Cinnamon mousse

Melt together and homogenise.

Ingredients: Cinnamon mousse

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

Preparation: Cinnamon mousse

Beat together and mix into previous mixture.

Ingredients: Cinnamon mousse

  • 120 g
    egg white
  • 75 g
    caster sugar

Preparation: Cinnamon mousse

Whip into a meringue and mix into previous mixture.

Glögg Jelly

Ingredients: Glögg Jelly

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

Preparation: Glögg Jelly

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

Finishing and assembly

Ingredients: Finishing and assembly

  • g
    CP

Preparation: Finishing and assembly

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.