Summary

Ingredients

• 500g flour
• 100 g suar
• 5 tablespoon sugar, for sprinkling
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 175 g butter, soft
• 2 medium egg (s)
• 250 ml milk
• 1 cube yeast, fresh
• 200 g marzipan paste
• 150 g raisins
• 25 g lemon peel
• 25 g orane peel
• 1 teaspoon, leveled spice mixture, (Christmas stollen spice)
• 100 g flaked almonds
• 250 g powdered suar
• 4 tablespoon water
• Butter for the mold
• Flour for the mold

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Instructions

1. Warm the milk to lukewarm, dissolve the yeast in it and let it rise a little. Put the flour, sugar, vanilla sugar, salt, 75 g butter in flakes and eggs in a bowl and add the yeast milk. Knead everything with the mixer. Cover and let rise in a warm place for approx. 45 minutes.
2. Roughly grate the marzipan. Wash, drain and pat dry the raisins. Finely chop the lemon peel and orange peel.
3. Beat the dough through with a wooden spoon (not with your hands, as the dough is very soft). Briefly knead in the raisins, orange peel, lemon peel and marzipan. Brush the fat pan (about 339 cm at least 3.5 cm deep) with butter and dust with flour. Pour the batter into the pan and distribute it evenly. Cover and let rise for another 45 minutes.
4. Make small hollows in the dough with a wooden spoon. Spread 100 g butter in flakes in the hollows. Sprinkle the cake with a mixture of 5 tablespoons of sugar, stollen spice and flaked almonds. Bake in the preheated oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for about 20 minutes (note the empirical values of your own oven). Let cool down.
5. Mix the powdered sugar and 4 tablespoons of water. Cover the butter cake with it.