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.
Recipe
Sao Tomé sponge
| ingredients | preparation |
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Melt together and homogenise. |
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Melt together and homogenise. |
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Whip into a meringue and mix into previous mixture. |
Cinnamon mousse
| ingredients | preparation |
|---|---|
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Melt together and homogenise. |
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Beat together and mix into previous mixture. |
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Whip into a meringue and mix into previous mixture. |
Glögg Jelly
| ingredients | preparation |
|---|---|
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Boil together, leave to cool and homogenise with stick blender. |
Finishing and assembly
| ingredients | preparation |
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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. |
