Sacher baumkuchen

Created by

  • Ewald Knauf - Chef and teacher at Konditorenmeisterschule, Cologne, Germany and World Chocolate Masters 2009 finalist
level 3

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.

Recipe components

Cocoa baumkuchen dough

IngredientsPreparation

Stir until light and fluffy.

  • 320g
    egg yolks
  • 35g
    rum

Stir until light and fluffy. Add.

  • 560g
    egg white
  • 350g
    sugar

Whip until stiff and add.

Fold in.

Champagne baumkuchen dough

IngredientsPreparation
  • 670g
    butter
  • 160g
    starch

Stir until light and fluffy.

Stir until light and fluffy. Add.

  • 560g
    egg white
  • 350g
    sugar

Whip until stiff and add.

  • 240g
    starch
  • 180g
    flour

Fold in.

Finishing and presentation

IngredientsPreparation

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.