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

300 g

butter
300 g

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets

Melt together and homogenise.

160 g

egg yolks
150 g

caster sugar

Melt together and homogenise.

240 g

egg white
150 g

caster sugar

Whip into a meringue and mix into previous mixture.
Pour into 4 18-cm cake rings and bake at 170°C for 40 minutes.

150 g

butter
100 g

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
100 g

Callebaut Milk Origin Chocolate - Arriba - 2.5kg Callets

Melt together and homogenise.

120 g

egg yolks
75 g

caster sugar
3 spoon(s)

cinnamon powder

Beat together and mix into previous mixture.

120 g

egg white
75 g

caster sugar

Whip into a meringue and mix into previous mixture.

220 g

glögg (Scandinacion mulled wine)
220 g

peeled cherry tomatoes
100 g

caster sugar
8 g

citras
8 g

gellan gum

Boil together, leave to cool and homogenise with stick blender.

g

CP

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.