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
-
300 gbutter
Preparation: Sao Tomé sponge
Melt together and homogenise.
Ingredients: Sao Tomé sponge
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160 gegg yolks
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150 gcaster sugar
Preparation: Sao Tomé sponge
Melt together and homogenise.
Ingredients: Sao Tomé sponge
-
240 gegg white
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150 gcaster 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
Ingredients: Cinnamon mousse
Preparation: Cinnamon mousse
Melt together and homogenise.
Ingredients: Cinnamon mousse
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120 gegg yolks
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75 gcaster sugar
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3 spoon(s)cinnamon powder
Preparation: Cinnamon mousse
Beat together and mix into previous mixture.
Ingredients: Cinnamon mousse
-
120 gegg white
-
75 gcaster sugar
Preparation: Cinnamon mousse
Whip into a meringue and mix into previous mixture.
Glögg Jelly
Ingredients: Glögg Jelly
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220 gglögg (Scandinacion mulled wine)
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220 gpeeled cherry tomatoes
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100 gcaster sugar
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8 gcitras
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8 ggellan gum
Preparation: Glögg Jelly
Boil together, leave to cool and homogenise with stick blender.
Finishing and assembly
Ingredients: Finishing and assembly
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.
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