This monthy Mingle is hosted by Junglefrog Cooking and the theme is Cooking Christmas Cakes. I enjoy partcipating in this event, which is the brainchild of the lovely Meeta of the blog What’s for lunch Honey?
This fruity cake is traditionally served for breakfast in Germany on Christmas day. Traditional stollen is wrapped around marzipan. Legend says that this symbolizes Christ child (the marzipan) wrapped in a blanket (the stollen). I do not put marzipan in my stollen.
The recipe is from my MIL’s German recipe book and I have posted it before here! My MIL bakes her stollen at the end of November or the beginning of December but I prefer to bake my stollen as close to the 25th as possible.
- 500g dried fruit (a combination of sultanas, raisins, cranberries, glazed cherries, mixed citrus peel or any other dried fruit), soaked in 250ml brandy for at least 1 hour.
- 100g chopped roasted almonds
- 150g butter
- 200g sugar
- 2 jumbo eggs
- 250g creamed cottage cheese
- 2.5 almond essence
- 2.5ml vanilla essence
- 15ml fresh lemon juice
- 550g cake flour
- 2ml salt
- 15ml baking powder
- 200g marzipan (optional)
- 250g melted butter to coat stolen
- Icing sugar to dust over
- Pre-heat the oven to 180ºC. Butter a large baking sheet.
- Beat the butter and sugar together until light and creamy. Add the eggs, cottage cheese, almond essence, vanilla essence and lemon juice and beat well.
- Sift the cake flour, salt and baking powder together and add half of this to the butter mixture. Mix well.
- Drain the dried fruit and add with the roasted almonds to the dough. Mix well. Add the other half of the dry ingredients and mix lightly until it forms a dough. Knead the dough quickly and divide in 2 or 4.
- Roll out on a lightly dusted surface until 3cm thick. If you use marzipan, roll out onto thick sausages and place in the middle of the dough. Fold over and place on the baking sheet.
- Place in the pre-heated oven for 20 minutes. Reduce the heat to 160ºc and bake for another 20 minutes or until cooked and golden brown. Remove from the oven and move to a cooling rack.
- Brush with some melted butter and dust with icing sugar. Let it settle for 5 minutes and brush again with butter and dust with icing sugar. Repeat this again after 5 minutes.
- Serve sliced, once cooled or store in an airtight container for a coupe of days! I serve it with butter and marmalade.