December 10, 2011

Christmas Calendar Door 10 - German Christmas cake (Stollen)

I have two favourite German Christmas cakes. The first one is Stollen and the second one is Lebkucken. So fare I have buying these Christmas cakes during my shopping "raids" in Germany in the time up to Christmas, but this year I have decided to try to bake those German Christmas cake myself.

Last year the wife of one of my German colleagues baked a Stollen for her husband´s Danish colleagues, and I was lucky/eager enough to get hold of her family recipe.

In Germany you either eat slices of Stollen WITH or WITHOUT butter spreaded on the slice. I will leave this decision up to you.

German Christmas Cake (Stollen):
  • 500 g (cake) flour
  • 16 g baking powder
  • 200 g sugar
  • 2 tablespoons home-made luxury vanilla sugar
  • 1/4 teaspoon salt
  • 4 drops of bitter almond flavour
  • 1 bottle of rum flavour
  • 4 drops of lemon flavour
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon muscat bloom
  • 2 eggs
  • 50 g + 125 g butter
  • 250 g quark (fromage frais)
  • 125 g konrints (small raisins)
  • 125 g raisins
  • 125 g almond "flour"
  • 40 g sucat
  1. Knead all the ingredients together, expect from the 125 g butter.
  2. Place the Stollen dough on baking sheet, which is covered slightly in flour
  3. Also cover the surface of the Stollen dough with flour.
  4. Use a dough roll to roll out the dough in a thick layer.
  5. Fold 1/3 of the Stollen dough in towards the middle of the Stollen. Fold another 1/3 of the dough on top.
  6. Bake the Stollen at 150'C for 60-75 minutes.
  7. After baking melt 125 g butter, which should the glazed all over the Stollen, while it still is warm.
  8. Let the Stollen cool down, before you slice it like a bread. 

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