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

625 g

butter
150 g

Callebaut Dark Chocolate - L-60-40 - 10kg Callets
75 g

starch
10 g

lemon zest
2 g

cinnamon stick
1/2 g

clove

Stir until light and fluffy.

320 g

egg yolks
35 g

rum

Stir until light and fluffy. Add.

560 g

egg white
350 g

sugar

Whip until stiff and add.

152 g

almond powder
75 g

starch
75 g

flour
65 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag

Fold in.

670 g

butter
160 g

starch

Stir until light and fluffy.

300 g

egg yolks
200 g

marzipan
160 g

sugar
50 g

Callebaut Fillings - Crème a La Carte Marc de Champagne - 5kg Bucket
40 g

lemon zest
2

vanilla bean

Stir until light and fluffy. Add.

560 g

egg white
350 g

sugar

Whip until stiff and add.

240 g

starch
180 g

flour

Fold in.

Q.S.

Callebaut 823
Q.S.

Callebaut Dark Chocolate - 60-40-38 - 10kg Callets
Q.S.

Callebaut W2

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.