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

1.4 lb

butter
5.3 oz

Callebaut Dark Chocolate - L-60-40 - 5kg Block
2.6 oz

starch
0.4 oz

lemon zest
0.1 oz

cinnamon stick
15.4 gr

clove

Stir until light and fluffy.

11.3 oz

egg yolks
1.2 oz

rum

Stir until light and fluffy. Add.

1.2 lb

egg white
12.3 oz

sugar

Whip until stiff and add.

5.4 oz

almond powder
2.6 oz

starch
2.6 oz

flour
2.3 oz

CP

Fold in.

1.5 lb

butter
5.6 oz

starch

Stir until light and fluffy.

10.6 oz

egg yolks
7.1 oz

marzipan
5.6 oz

sugar
1.8 oz

CHAMP-KREM
1.4 oz

lemon zest
2

vanilla bean

Stir until light and fluffy. Add.

1.2 lb

egg white
12.3 oz

sugar

Whip until stiff and add.

8.5 oz

starch
6.3 oz

flour

Fold in.

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.