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.
Share
Recipe components
Cocoa baumkuchen dough
| Ingredients | Preparation |
|---|---|
| Stir until light and fluffy. |
| Stir until light and fluffy. Add. |
| Whip until stiff and add. |
| Fold in. |
Champagne baumkuchen dough
| Ingredients | Preparation |
|---|---|
| Stir until light and fluffy. |
| Stir until light and fluffy. Add. |
| Whip until stiff and add. |
| Fold in. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
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. |
