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Recipe Rating
3 ratings
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Recipe Category
Cakes

Specialty of
Throughout Germany

Number of Servings: 12
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Marzipanstollen

       Marzipanstollen
Photo: © Nigel Monckton
    
1 package Active Dry Yeast
2 1/4 cup Raisins
4 tablespoons Rum
1/2 cup Sugar
1/2 cup Milk, luke warm
3 cups All Purpose Flour
1 package Vanilla Sugar
1/8 teaspoon each of Cardamom and Nutmeg
Pinch of Salt
1 Egg
1 1/4 Sticks (150g) Butter
1/2 cup Candied Lemon Peel (Zitronat)
1 cup chopped Almonds
7 ounces (200g) Marzipanrohmasse (Raw Marzipan at Quality Level 100:0)
2 tablespoon Butter, melted
Powdered Sugar to decorate finished cake


Combine raisins and rum. Allow to soak for several hours to overnight.

Preheat oven to 325°F (160°C).

Combine milk, yeast, 1 teaspoon of the sugar, and 2 tablespoons of the flour. Cover and allow to sit in a warm place for 1-2 hours.

In a large bowl, add the rest of the flour. Mix in the rest of the sugar, vanilla sugar, and seasonings. Make a well in the center of the flour. Pour yeast mixture into the well. Add butter and egg. Mix until a dough forms. Cover and allow dough to rise until it has doubled in size.

Remove dough and place on a floured work surface. Knead in the raisins, candied lemon peel, and almonds.

Roll out the dough into a rectangular shape (8 x 12). Roll out the Marzipanrohmasse to a rectangular shape (7 x 11). Place on top of the dough, centering it so that a border of dough is marzipan-free. Fold one of the long sides of the dough over about 3/4 of the way, so that the edges do not meet.

Move formed dough to a greased (or lined with parchment paper) cookie sheet. Cover and allow dough to rise until double in size.

Bake for 45-50 minutes. Remove from the oven and immediately brush it with half of the melted butter and sift some powdered sugar on to it.

Once cake is cool, brush it with the remaining melted butter. Sift a thick layer of powdered sugar over the cake.



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