2020-08-13 / test@t

Falling curd stollen

Absolutely in love! A wonderful cake, soaked through and through with the enchanting aroma of brandy and spices, filled with dried fruits and nuts with the most delicate texture, cannot but fall in love with itself. And the fact that cooking it is much easier than a yeast brother only adds points to this stollen.

Falling curd stollen
  • 130 g of white raisins;
  • 130 g dried cranberries;
  • 190 g of candied orange fruits (by the way, you can cook them yourself - for example, according to my recipe for Divine orange slices);
  • 150 g walnuts;
  • juice of one orange;
  • 100 g of aromatic strong alcohol;
  • 50 g butter;
  • 50-100 g caster sugar (depending on your generosity).
  • 150 g butter at room temperature;
  • 300 g of good cottage cheese with at least 9% fat (and without vegetable fats);
  • 150 g of sugar;
  • 15 g vanilla sugar;
  • 2 eggs;
  • 500 g flour (you may need more);
  • 100 g almond flour;
  • 10 g baking powder (sachet for 500 g flour);
  • a pinch of salt


Step 1
Soak dried fruits in orange juice and alcohol a couple of hours (or a night) before the start of the stollen creation. Let them infuse and collect their thoughts.
Step 2
Pound the butter mercilessly with sugar to a beautiful splendor with the help of your iron friend. Insert the eggs one at a time, making sure they are uniform each time. Then switch the mixer to low speed and add the curd.
Step 3
Send your wonderful shtollens into an oven preheated to 180 ° and bake for 45 minutes until a dry torch (stick a skewer into the cake; if it comes out dry, it's done).
Step 4
So be it, you can taste one stollen right away, but put the other two in the refrigerator and wait a couple of weeks (or how long you stand) to wait anxiously for them to ripen.
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