Practical Way to Serving Appetizing Sig's Fine German Christmas Stollen with Marzipan

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To make an extraordinary Sig's Fine German Christmas Stollen with Marzipan, here are the components required:

1. Get 75 grams of mixed raisins and sultanas.
2. Get 50 ml of liqueur, I use cherry brandy but any fruit liqueur will do..
3. You need 30 grams of finely chopped hazelnuts.
4. Use 30 grams of ground almonds.
5. Use 250 grams of all-purpose flour (plain) flour.
6. You need 2 tsp of baking powder (not baking soda).
7. You need 50 grams of candid orange or mixed peel.
8. Take 2 tbsp of candied cherries finely chopped , optional.
9. Take 75 grams of soft butter.
10. Use 75 grams of caster ( superfine ) sugar.
11. Use 2 small of or 1 large egg.
12. Get 1 tsp of vanilla extract.
13. Use 1/2 tsp of Orange blossom or orange extract.
14. Get 1/4 tsp of rum aroma (flavouring).
15. Get 135 grams of best German quark if you can get it , if not any quark will do but let it drain well in any case. If you can't get quark use mascarpone or any similar soft cheese.
16. Prepare 50 grams of or more marzipan, I use brandy marzipan ,but any will do , optional.
17. You need 2 tbsp of butter, melted for brushing.
18. Provide 50 grams of icing sugar for dusting.

After readying the ingridients, next you are good to prepare your 5-star Sig's Fine German Christmas Stollen with Marzipan by following the procedures on this section:

1. Soak your raisins and sultanas in your chosen liqueur, set aside, for about 30 minutes.
2. Preheat oven to 180C.
3. In a smallish bowl mix your flour and baking powder well. Add the chopped hazelnuts and the ground almond..
4. Add the orange peel, cherries( if using ) and soaked sultanas and raisins without the soaking liqueur, set the liquid aside .Stir the flour/fruit and nut mixture thoroughly..
5. In a larger bowl whisk the softened butter with the sugar, add the eggs whisk until light and creamy.
6. Add the flavourings, vanilla,orange blossom and rum aroma. Then add the quark. Stir thoroughly..
7. Add the flour/fruit and nut mixture to the butter/egg mixture a spoon at a time. Until almost all gone, pour in half of the soaking liquid, then add the remainder of the flour mixture ensuring it gets well combined..
8. If it is to wet add a little extra flour.Flour a table or cake board and flatten the dough into a oval shape this dough is not pliable it is more loose but you can still get hold of it in one go ..
9. If you are using the marzipan, roll it about little finger width size into a sausage shape that is almost as long as the oval shape and lay it onto the dough about two thirds up . Now roll the smaller top over the marzipan and fold onto the Lower part. Make sure the marzipan is folded in well or it may run .The loaf should be a little thicker at one end as it is meant to resemble a sleeping baby. Slightly curve the loaf . Carefully move onto your flat baking tray..
10. Cover lightly with baking or parchment paper or use a thin silicone liner put into oven and bake for about 45 minutes..
11. Immediately after the Stollen comes out of the oven brush it with the 2 tablespoons of butter all over and leave to cool. When cooled down dust with icing sugar ..
12. This can be made up to about 6 -8 weeks ahead to achieve a so called ripening, if you do , wrap the Stollen securely into tinfoil and keep in a very cold room or space, we put it in the garage , but not the fridge, because of moist and odour from other food items.
13. This Stollen is good to eat from day one of you like.

It tastes better if it has had time to age a little. If you want the Stollen ready for Christmas, you should try to make it four-five weeks before the holidays. Traditional german bakery: Dresden Christmas stollen. Traditional german christmas cake with raisins and marzipan. Learn something about the German Christmas cake "Stollen" and what are the differences between marzipan stollen, 'normal' stollen and poppy seed All "Stollen" are not created equal, that is, there are different sorts of "Stollen".

Recipe : Sig's Fine German Christmas Stollen with Marzipan

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