Gâteau Marcel

Ingredients for Gâteau Marcel

Instructions for Gâteau Marcel

To prepare the Gâteau Marcel recipe, please follow these instructions:

Chop the chocolate and melt it in a water bath with the butter.

Pour 2/3 of the sugar into a bowl with the egg yolks and whip it white and airy. Whip the whites completely stiff in another bowl and add the last sugar under way.

Gently turn the melted chocolate / butter into the bowl with the whipped egg yolks. Then turn around afterwards whipping whites together with the mixture, so it ends up being a light and airy mouse.

Rub a spring mold thoroughly with soft butter. Pour half of the mold into the mold and bag it at 175 degrees c for 30 minutes. Put the rest of the sparrow in the fridge.
Take the mold out of the oven even though it is not completely finished. It will fall a little together and it is supposed to be. Let it cool a little, finally in the refrigerator.

Spread the orange marmalade over the cooled bottom in a smooth layer, but avoid spreading it to the edge. Spread the rest of the sparrow on top of the bottom with the marmalade and smooth it out so that the surface is nice and even.
Put the cake in the fridge and let it sit for a few hours, possibly. overnight.
The cake is loosened from the edge and bottom of the spring shape with a knife. Put the cocoa over the cake and tear the white chocolate over.

tips:
Blends if possible. The orange marmelade as the fruit pieces can be an unpleasant surprise.