Stollen butter cake with marzipan

Ingredients

Directions

1. 1

   500 g flour, 100 g sugar, vanillin sugar, 1⁄2 TL salt, 75 g butter in flakes and eggs in a bowl. Warm the milk lukewarm, crumble yeast into it and dissolve it. Add to the flour mixture. Knead everything with the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Roughly grate the marzipan. Wash the raisins, drip off and dab dry. Finely chop candied lemon peel and candied orange peel

3. 3

   Grease the fat pan (approx. 32 x 39 cm, at least 3.5 cm deep). Beat the dough with a wooden spoon (not with hands, because the dough is very soft). Knead in raisins, candied orange peel, candied lemon peel and marzipan briefly. Dust with a little flour on the fat pan, roll it out and press it into the corners with your hands. Cover and leave to rise in a warm place for about 45 minutes

4. 4

   Use a spoon handle to press small depressions into the dough. Spread 100 g butter in flakes. Sprinkle the cake with 5 tbsp. sugar, stollen spice and flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 18 minutes. Let them cool down

5. 5

   Mix icing sugar and 4 tablespoons of water. Coat the butter cake with it

Nutrition Facts

KCAL
300 kcal

CARBS
41 g

FATS
12 g

PROTEINS
5 g