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.

Recipe

Created by

Ewald Knauf - Chef and teacher at Konditorenmeisterschule, Cologne, Germany and World Chocolate Masters 2009 finalist

Cocoa baumkuchen dough

ingredients	preparation
625g butter 150g L-60-40NV 75g starch 10g lemon zest 2g cinnamon stick 1/2g clove	Stir until light and fluffy.
320g egg yolks 35g rum	Stir until light and fluffy. Add.
560g egg white 350g sugar	Whip until stiff and add.
152g almond powder 75g starch 75g flour 65g CP	Fold in.

Champagne baumkuchen dough

ingredients	preparation
670g butter 160g starch	Stir until light and fluffy.
300g egg yolks 200g marzipan 160g sugar 50g CHAMP-KREM 40g lemon zest 2 vanilla bean	Stir until light and fluffy. Add.
560g egg white 350g sugar	Whip until stiff and add.
240g starch 180g flour	Fold in.

Finishing and presentation

ingredients	preparation
Q.S. 823NV Q.S. 60-40-38NV Q.S. W2NV	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.

ingredients

preparation

Q.S.

823NV
Q.S.

60-40-38NV
Q.S.

W2NV

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.