Does anyone else love stollen cake?
Answers:
YUMMY
2 1/2 c. flour
2 tsp. baking powder
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. mace
Crushed seeds of 5 to 6 cardamom pods
3/4 c. ground blanched almonds
1/2 c. butter
1 c. softened cream cheese
1 egg
1/2 tsp. vanilla and/or almond extract
2 tbsp. brandy
1/2 c. currants
1/2 c. golden raisins
1/4 c. chopped candied lemon peel
Melted butter, optional
Confectioners' sugar
Sift together the flour, baking powder, sugar, salt, mace and crushed cardamom seeds. Stir in the ground almonds. Cut the butter in with a pastry blender until the mixture resembles coarse sand.
In a blender, cream the egg with the cream cheese, vanilla, and/or almond extract and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture, until everything is well-blended.
Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes, just until it is smooth. Shape it into an oval, about 10 inches long and 8 inches wide. With the blunt edge of a knife, crease it just off center, lengthwise. Fold the smaller side over the larger and place the stollen on an ungreased baking sheet.
You may want to brush it lightly with melted butter before baking. Bake the stollen in a preheated 350 degree oven for about 45 minutes. Allow it to cool slightly before dusting it with confectioners' sugar.
yeah its lovely
yes i buy loads of them at xmas.
no. It is the food of the devil.
I got fired from a restaurant once for eating stolen cake. Bad stuff.
Who wouldn't!! It is so good..I even made my own.think about that.all warm fresh from the oven.try it!
Love it, best bit is the marzipan i think
No, it's better if you pay for it.
yes, its probably the one and only cake I would pay alittle more for, like the others best time at Christmas, good one available for M&S and reasonable priced and it lasts once opened, but not as good as the ones from Austria, they have the best recipes and they hand them down through the generations.
YESYESYES
And they sell great Stollen in LIDL's all over Europe so you neeed never be without.
Bon appetit
LOVE IT LOVE IT LOVE IT! I am half German and Christmas wouldn't be right without it! Not that I wait for Christmas ;-)
Here is how to make it (there are varriations)
1 1/2 to 2 tbsp. yeast
1/4 c. warm water
3/4 c. milk
1/2 c. butter, softened
1/2 c. sugar
1 tsp. salt
2 eggs, room temperature
1 tbsp. grated lemon rind
4 to 6 crushed cardamom seeds
3 1/2 to 4 c. all purpose flour
1 c. raisins
1 c. nuts, chopped
1 c. candied pineapple (fruit cake mix)
Dissolve yeast in warm water. Scald milk. Combine butter, sugar, lemon rind, cardamon seeds and salt. Add milk and eggs. Add yeast. Mix in flour and knead until smooth and elastic. Place in greased bowl and let rise until double in bulk. Place dough on floured board and smooth out. Add raisins, nuts and pineapple. Work in well. Cut dough into 4 strips. Braid 3 together and place 4th strip on top of braid. Let rise again until double in bulk. Bake at 350 degrees for 30 to 40 minutes. When cool, stollen may be drizzled with glaze.
Enjoy! And you can send me a slice once you make it! (Pretty please>)
Dresden Stollen cake
36 oz (1 kg) wheat flour
3 oz (75 gr.) fresh bakers yeast
1 c and a drop more (0.25 l) milk
5 oz (150 gr.) sugar
1 pinch salt
1 lb (450 gr.) margarine
3 oz (75 gr.) sweet almonds - in small pieces
2 oz (60 gr.) bitter almond - in small pieces
4 oz (125 gr.) candied lemon peel (zitronat) (up to 5)
14 oz (375 gr.) sultana (raisin)
LATER
3 1/2 oz (100 gr.) butter
1 very fine (confectioner's) sugar
Make a normal yeast-dough. Put the dough on a board and knead it with your fingers. But take care, that the lower side always stays down and gets no rents (gets not cracked?). Add the almonds and go on kneading. Add the candied lemon peel and the sultanas at last an go on kneading until the dough is smooth. Form an oval loaf and let him grow on a warm place 30 or 40 minutes. Press it down a bit in the middle (with a rolling pin, so that you have a hollow over the full length) and fold one third over the other two thirds (like a sheet of paper), so you get a long, slim loaf. Put a bit of flour over the baking tin (spray it), just like a bit of dust, and let the loaf relax on the baking tin about 15 minutes. Heat the oven for 480 degrees (250 C) and insert the tin in the lower part. Give the Stollen 45-55 minutes with 360 - 390 degrees (180-200 C), then switch of the oven and let it rest for another 10 minutes in the oven.
ATTENTION: After 5 minutes of baking you have to open the door a bit (press a spoon between) so that dampness can escape. Spread it with the butter and strew the confectioners sugar over it.
Of course, it always tastes better when its stollen?!?
it's delicious
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