If you love stollen flavors but fancy something a little different, this stollen cake from the tray is just the thing. Refined with the typical dried fruit and spices, but with a slightly different, heavenly consistency
Ingredients :
For the Batter:
- 200 grams (7 oz) unsalted butter, at room temperature
- 130 grams (4.6 oz) granulated sugar
- 120 grams (4.2 oz) marzipan, very soft and warm
- 5 medium eggs, at room temperature
- 400 grams (14 oz) plain/all-purpose flour
- 100 grams (3.5 oz) ground almonds
- 15 grams (0.53 oz) baking powder
- 8 grams (0.28 oz) stollen spice
- 1 teaspoon grated orange zest or lemon zest
- 1 pinch of salt
- 200 milliliters (7 fl oz) milk
To Fold In:
- 80 grams (2.8 oz) chopped candied lemon peel
- 80 grams (2.8 oz) chopped candied orange peel
- 150 grams (5.3 oz) raisins
- 50 grams (1.8 oz) chopped almonds
- 3 tablespoons orange juice or rum/Amaretto
4 drops bitter almond essence or rum essence
For Finishing:
- 50 grams (1.8 oz) unsalted butter
- 30 grams (1 oz) granulated sugar
- 25 grams (0.88 oz) powdered sugar, to taste
Stollen Cake :How to Bake Your New Favourite Holiday Dessert
- First, prepare the dried fruit mix, preferably the evening before. To do this, finely chop the candied orange peel and candied lemon peel, either with a large sharp knife or in a food chopper. Mix with the raisins, almonds, juice and bitter almond flavoring, cover and leave to soak well.
- Preheat the oven to 175 °C (340°F) top and bottom heat. Line a baking tray (approx. 30* 40 cm or slightly smaller) with baking paper. For straight cakes, place a baking frame on top if necessary and grease it lightly.
- Beat the soft butter with the sugar until light and fluffy. Then add the soft, warm marzipan in small pieces and stir in. Finally, mix in the eggs one at a time.
- Mix the flour with the almonds, baking powder, Stollen spice, orange zest and salt. Stir into the butter and egg mixture, alternating with the milk as briefly as possible. The dough should be a little firmer than heavy. Finally, stir in or fold in the prepared dried fruit mix as briefly as possible.
- Pour the batter onto the prepared tray and smooth out. Bake for approx. 21-24 minutes, depending on the height; test with a skewer. The cake should remain soft and moist on the inside.
- Melt the butter towards the end of the baking time. Immediately after baking, brush the cake very thinly with the melted butter and sprinkle with the sugar. Once cool, dust again with a thin layer of powdered sugar. Cut into squares with a large sharp knife.
Bon Appétit!
