Christmas Stollen - The German Christmas Cake Masterclass
Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known.
It's time to develop our own recipe, with marzipan and lots of spices.
Recipe:
Combine
100g wheat flour
50g water
10g sourdough starter
to make a stiff sourdough starter and leave it to mature overnight.
For the main dough, mix
500g wheat flour
160g starter
225g milk
40g sugar
30g honey
5g yeast
for about 10 minutes at low speed.
Add
200g butter
2g cinnamon
0.5g allspice
0.5g aniseed
0.2g nutmeg
and mix on high speed for a further 5 minutes.
Add
350g sultanas (soaked in 100ml rum, add the liquid to the dough)
130g candied oranges (preferably soaked in rum or orange juice, liquid is not needed)
100g candied lemon (same here)
250g almonds
and mix for a further 5 minutes.
The dough is now placed in a plastic box for the next 3 hours at room temperature. Then put it in the fridge overnight.
The next morning, take the dough out of the fridge about 30 minutes beforehand and flatten it. Roll
250g marzipan
into a cylinder and wrap the dough around it. Shape the stollen mould as described in the video and leave the stollen covered to rest for 3-4 hours.
Brush the stollen with egg and put it in the oven.
Preheat the oven at 220°C /428°F. When putting the stollen into the oven directly reduce the temperature. Bake the stollen at 180°C/356°F for a total of 60-70 minutes. 20 of these with steam. Until a core temperature of about 93°C/200°F is reached. If the stollen gets too dark during baking, cover it with aluminium foil.
After baking, leave the stollen to cool for about 30 minutes and then brush it with hot butter.
Then leave it to cool completely for 12 hours at around 15°C/60°F degrees Celsius or, if you don't have a cool cellar, for an hour at room temperature and another hour in the fridge.
Then brush it again with hot butter and sprinkle sugar on all sides of the stollen. The sugar and butter seal the stollen and ensure that it will keep for several weeks without drying out or going mouldy.
Before serving, I sprinkle my stollen with icing sugar. Bon appétit!
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00:00 - Intro
00:43 - Ingredients
00:53 - stiff sourdough starter
02:46 - Mixing the ingredients
04:32 - Adding the butter
07:10 - After mixing
08:12 - Shaping
11:39 - Egg wash
12:47 - Baking
13:03 - After Baking
14:01 - 1st butter brush
15:47 - 2nd butter brush / sugaring
18:40 - Icing sugar
19:17 - Cutting the stollen
19:55 - Outro
MY NANA'S CHRISTMAS CAKE Recipe | German Christmas Cake
MY NANA'S CHRISTMAS CAKE Recipe | German Christmas Cake
My absolute favourite cake for the festive Christmas season! Booze, apples, meringue, nuts and some cinnamon. Yummy!! Took me some persuasion to get the recipe for this as my grandma hasn't been making it for some time until now. Hope you enjoy making this at home! CHRISTMAS is in the air!
What is your favourite Christmas cake?
Lots of love,
Eileen
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Music: Hip Hop Christmas by Twin Musicom (twinmusicom.org)
Christmas Cake - EASY moist fruit cake!
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!
Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!
Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Happy Cook Holiday Series PT 2:Triple German Chocolate Cake
The Happy Cook prepares her favorite Holiday Triple Layer German Chocolate Cake.
She uses organic and GMO-free ingredients to create a delicious dessert for the First Responders and Public Works employees of the City of College Park. GA. This episode is the second of a three part Holiday Season series featuring some of the Happy Cook's infamous desserts.This video is about Happy Cook Holiday 2 German Chocolate Cake
Delicious cake recipe, easy dessert recipes,German fruit cake
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made with sponge cake, custard, and fruit, this is a very nice dessert to share with family and friends. It's delicious and pretty, great for a get-together. I made this recipe to use up all the egg white and yolk, so you will not have any leftover yolk like other recipes.
Custard Fruit cake/ german fruit cake Recipe:
Ingredients for the cake
5 egg white
sugar 100g
butter 40g
lemon juice 1 tbsp (optional)
lemon zest 1tbsp (optional)
milk 2tbsp
flour 150g
baking powder 1 tsp
vanilla 1 tsp
pinch of salt
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Ingredients for the custard
5 egg yolk L
sugar 100g
butter 40g
milk 2 cups
vanilla 2 tsp
cornstarch 2 tbsp
pinch of salt
fruits of your choice
Tips:
1. don't over-mix the batter when incorporating flour
2. it's better to use cake flour. but if you don't have it, use all-purpose flour
3. my oven needed 16 minutes of baking time but you might need 2 -3 minutes more depending on your oven type. feel free to adjust.
4. you can adjust the consistency of your custard by increasing the corn starch a little.
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About cooking a dream:
Cooking a dream documents creative options to spice up your home cooking. brings you delicious food ideas and recipes for your cooking and baking adventures. home cooking should always be fun, interesting, and easy to do! Enjoy my fun and easy food tutorials With recipes ranging from healthy dinners to sugary sweet desserts.
tags: Custard cake/ Fruit cake/german fruit cake, Best Fruitcake Recipes | Amazing Fruit Cake Decorating Ideas For Any Occasion | Yummy Cake recipe for xmas