Stollen sheet cake

Name: Stollen sheet cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 100 g Candied orange and lemon peel; 750 g Flour; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 300 g soft butter; 250 ml Milk; 1 1/2 cubes (approx. 63 g) fresh yeast; 200 g Almond kernels (with skin); 200 g Sultanas; 100 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

100 g Candied orange and lemon peel
750 g Flour
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
300 g soft butter
250 ml Milk
1 1/2 cubes (approx. 63 g) fresh yeast
200 g Almond kernels (with skin)
200 g Sultanas
100 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Chop the candied orange peel and candied lemon peel very finely. Mix flour, 125 g sugar, salt, vanillin sugar, candied orange peel and candied lemon peel in a large bowl. Add 150 g butter in flakes. Heat the milk, remove from the heat, crumble the yeast into it and dissolve it in the milk.
2
Pour into the flour mixture and knead well with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover and leave to rise in a warm place for about 1 hour
3
Roughly chop the almonds. Place the dough on a floured work surface, knead in the almonds and sultanas. Pour onto a greased fat pan and roll out evenly. Let it rise again in a warm place for about 45 minutes
4
Then press hollows into the dough with the back of your hand. Distribute 150 g butter in flakes in it. Sprinkle evenly with flaked almonds and 75 g sugar and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, place on a grid and allow to cool. Cut into pieces and arrange
5
waiting time approx. 1 3/4 hours