Small Bundt cake stollen

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Coarsely chop the walnuts and pistachios separately. Put 2 tablespoons of pistachios aside for garnishing. Chop the ginger. Coarsely grate marzipan. Mix ginger, walnuts, marzipan and pistachios. Mix flour, baking powder, sugar, vanillin sugar, salt and gingerbread spice in a bowl.

2. 2

   Add eggs, quark and 125 g butter in pieces. Knead to a smooth dough with the dough hooks of the hand mixer. Knead in the nut and marzipan mixture. Divide dough into 10 pieces. Chill 4 pieces. Grease a mini-ball cake tin (6 bowls, 3 different shapes, 250 ml capacity each) well. Add 6 pieces of dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Melt 100 g butter. Turn out the stollen from the tin. Brush with approx. 2/3 of the butter and dust with 75 g icing sugar. Let them cool down.

3. 3

   Add 6 pieces of dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Melt 100 g butter. Turn out the stollen from the tin. Brush with approx. 2/3 of the butter and dust with 75 g icing sugar. Let them cool down. Wash and dry the mould and grease 4 hollows. Spread the rest of the dough in them and bake them as well. Brush with remaining butter and dust with 25 g icing sugar. Mix 100 g icing sugar with cream until smooth. Decorate cooled down cakes with icing and pistachios. Let dry

4. 4

   Wash and dry the mould and grease 4 hollows. Spread the rest of the dough in them and bake them as well. Brush with remaining butter and dust with 25 g icing sugar. Mix 100 g icing sugar with cream until smooth. Decorate cooled down cakes with icing and pistachios. Let dry

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
640 kcal

CARBS
77 g

FATS
31 g

PROTEINS
13 g