Gâteau Marcel

Created by

Andreas Overgaard - Pastry Chef at Conditori La Glace, Copenhagen, Denmark

level 2

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.

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Recipe components

Callebaut® ingredients

Sao Tomé sponge

Ingredients	Preparation
300g butter 300g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Sao Thomé - 2.5kg Callets	Melt together and homogenise.
160g egg yolks 150g caster sugar	Melt together and homogenise.
240g egg white 150g 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.

Cinnamon mousse

Ingredients	Preparation
150g butter 100g Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Sao Thomé - 2.5kg Callets 100g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Arriba - 2.5kg Callets	Melt together and homogenise.
120g egg yolks 75g caster sugar 3spoon(s) cinnamon powder	Beat together and mix into previous mixture.
120g egg white 75g caster sugar	Whip into a meringue and mix into previous mixture.

Glögg Jelly

Ingredients	Preparation
220g glögg (Scandinacion mulled wine) 220g peeled cherry tomatoes 100g caster sugar 8g citras 8g gellan gum	Boil together, leave to cool and homogenise with stick blender.

Finishing and assembly

Ingredients	Preparation
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.