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Stollen – our traditional Christmas cake

11 Dec

No Christmas season without ‘Lebkuchen’ (gingerbread) and ‘Stollen’, the traditional cake which is very tasty and enjoyed  only at that time of the year.  It  resembles baby Jesus.Christmas Stollen

The first ‘Stollen’ was produced in Dresden in the 15th century. Since 1650 the recipe hasn’t changed much and Stollen made in Dresden is still said to be the best one.

There are local variations, of course.

We have added one of the many recipes to the comments section 🙂

Another easy recipe can be found here.

On Saturday the 19th Stollen festival took place in Dresden. First there was a procession, showing scenes from the long Stollen history. Then the probably largest Stollen in the world – ca.3 tons – was cut. It was 3.74 m long, 1.75 m wide and 98cm high. For this cake more than 210 million raisins, 460 kg butter, 276 kg sugar, 923 kg flour, 141 kg candied lemon and orange peel, and a barrel of Jamaika-Rum had been used.
Of course you can’t cut such a cake with an ordinary knife 🙂

You can watch a video here Stollenfest

by Mario

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6 Comments

Posted by on December 11, 2012 in Festivals, food, Germany

 

6 responses to “Stollen – our traditional Christmas cake

  1. Sam

    December 11, 2012 at 12:59 pm

    Yum! Thanks for sharing 🙂

     
  2. Marie-France

    December 11, 2012 at 3:32 pm

    Very rich cake indeed. No honey in this cake here.Maybe because it is a recipe from Dresden. Does it taste like gingerman bread?

     
  3. MrsU

    December 11, 2012 at 4:05 pm

    No, it doesn’t. You will find out soon 🙂 Haven’t Georg and friends brought both, Lebkuchen and Stollen, to Plouzané? They were so happy about having the chance to celebrate Christmas with you … and wanted to contribute something to the party 😉

     
  4. MrsU

    December 11, 2012 at 4:18 pm

    Here’s the recipe Enrico has found:
    You need:
    1kg flour
    50g bitter almonds
    500g raisins
    100g sweet, sliced almonds
    200g lard
    270g butter
    200g sugar
    1/3 litre of milk
    100g yeast
    if you like, you can also add candied orange and lemonpeel
    vanilla sugar
    powdered sugar
    liquid butter to be spread on baked cake
    if you like, you can also add candied orange and lemon peel
    powdered sugar and liquid butter to be spread on baked cake
    how you do it:
    Put flour into a bowl, press a hole in the middle, give liquid yeast with lukewarm milk into the hole and shake it with a bit of flour.
    Add preheated -not liquid!- fat , the rest of the flour, almonds , sugar, raisins and – if wanted – candied orange and lemon peel. Knead the dough.
    Allow the dough to sit for 30min.
    Form a loaf and bake it at 190° C for 50 – 60 min, until the cake is pale gold.
    Spread liquid butter on the warm Stollen and dust it with powdered sugar. Repeat this until your Stollen has got a thick, white layer

     
  5. Marie-France

    December 13, 2012 at 2:05 pm

    Many thanks , Mario.
    The video can’t be seen 😦 Be darned 😦

     
  6. MrsU

    December 13, 2012 at 5:59 pm

    Try now 😉

     

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