Méthode Légère“the light, easily digestible inner qualities”
The Méthode Légère is a way of baking developed by Christoph Hollander. This light method involves a whole handful of clever recipe variations – replacing butter, for instance, with the far lighter, heavenly, delicate fresh cream (Süßrahm: unsoured and unwhipped).
“Of course we are not giving away more than that. Our colleagues will forgive us.”
But a classic stays a classic: Cakes that must be made to the original recipe unchanged, such as the traditional Sachertorte, are left as they are; the Méthode Légère is not applied to them.
Where else would you find anything like it?
Under no circumstances does Christoph Hollander use so-called “little helpers” – additives such as flavourings, preservatives, aerating agents, artificial emulsifiers and whatever else is on offer.
The result?
With the help of the Méthode Légère, the Tortenmanufaktur offers chocolate cakes in three different calorie levels on request.
