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:
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Medium
- Makes:
-
Recipe yield: 4 cakes
Sao Tomé sponge
Ingredients: Sao Tomé sponge
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10.6 ozbutter
Preparation: Sao Tomé sponge
Melt together and homogenise.
Ingredients: Sao Tomé sponge
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5.6 ozegg yolks
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5.3 ozcaster sugar
Preparation: Sao Tomé sponge
Melt together and homogenise.
Ingredients: Sao Tomé sponge
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8.5 ozegg white
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5.3 ozcaster 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
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5.3 ozbutter
Preparation: Cinnamon mousse
Melt together and homogenise.
Ingredients: Cinnamon mousse
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4.2 ozegg yolks
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2.6 ozcaster sugar
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3 spoon(s)cinnamon powder
Preparation: Cinnamon mousse
Beat together and mix into previous mixture.
Ingredients: Cinnamon mousse
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4.2 ozegg white
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2.6 ozcaster sugar
Preparation: Cinnamon mousse
Whip into a meringue and mix into previous mixture.
Glögg Jelly
Ingredients: Glögg Jelly
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7.8 ozglögg (Scandinacion mulled wine)
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7.8 ozpeeled cherry tomatoes
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3.5 ozcaster sugar
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0.3 ozcitras
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0.3 ozgellan gum
Preparation: Glögg Jelly
Boil together, leave to cool and homogenise with stick blender.
Finishing and assembly
Ingredients: Finishing and assembly
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0.0 grCP
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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