Bee Sting Stollen

Name: Bee Sting Stollen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 150 g Raisins; 100 g Citation; 325 g Butter or margarine; 500 g Flour; 1 package Baking Powder; 3 Eggs (size M); 300 g Sugar; 1 package Vanillin sugar; 250 g Low-fat curd; 1 pinch Salt; 7-10 Tbsp a few drops of bitter almond aroma; 2 TABLESPOONS Almond liqueur; 100 g chopped almonds; 200 g Marzipan raw mass; 2 TABLESPOONS liquid honey; 7-10 Tbsp ¼ tsp cinnamon; 125 g Whipped cream; 175 g flaked almonds; 6-8 Almonds (without skin); 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

150 g Raisins
100 g Citation
325 g Butter or margarine
500 g Flour
1 package Baking Powder
3 Eggs (size M)
300 g Sugar
1 package Vanillin sugar
250 g Low-fat curd
1 pinch Salt
7-10 Tbsp a few drops of bitter almond aroma
2 TABLESPOONS Almond liqueur
100 g chopped almonds
200 g Marzipan raw mass
2 TABLESPOONS liquid honey
7-10 Tbsp ¼ tsp cinnamon
125 g Whipped cream
175 g flaked almonds
6-8 Almonds (without skin)
7-10 Tbsp Flour
baking paper

Directions

1
Wash the raisins and drain them in a sieve. Finely chop the candied lemon peel in the universal chopper. Dice 175 g butter. Put flour, baking powder, eggs, 125 g sugar, vanillin sugar, fat cubes, quark, salt, flavouring and almond liqueur into a mixing bowl and knead to a smooth dough with the dough hooks of the hand mixer.
2
Place on a lightly floured work surface and knead raisins, candied lemon peel and chopped almonds with your hands. Line the bottom of a rectangular springform pan (34 x 24 cm) with baking paper. Add the dough and press down evenly.
3
Dice the marzipan and press it evenly into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime melt 150 g butter in a pot.
4
Add 125 g sugar, honey, cinnamon and cream, bring to the boil and simmer at low heat for about 5 minutes. Carefully stir in flaked almonds. Remove from the heat and allow to cool slightly.
5
Take the stollen out of the oven, place on a cake rack, spread butter-almond paste evenly on top, bake at the same temperature for another 20-25 minutes. In the meantime, caramelise 50 g sugar in a pan.
6
Place the almonds on baking paper. Using a teaspoon, pour the caramelized sugar in a star shape over the almonds. Leave to dry. Take the stollen out of the oven and let it cool down on a grid.
7
Decorate with almond stars.