Difference between revisions of "Weihnachts Stollen"
From Kitchen
Jump to navigationJump to search| Line 13: | Line 13: | ||
*1 tsp. rum | *1 tsp. rum | ||
*1/2 tsp. | *1/2 tsp. Lemon Essence (Lemonessenc) | ||
*1/2 tsp. Bittermandel | *1/2 tsp. Almond Essence (Bittermandel) | ||
*1/2 tsp. mace | *1/2 tsp. mace | ||
| Line 25: | Line 25: | ||
*175 g butter | *175 g butter | ||
*250 g | *250 g Quark | ||
*125 g raisins | *125 g raisins | ||
Revision as of 21:15, 5 December 2009
Ingredients
- 500 g flour
- 1 tbsp. baking Powder
- 200 g sugar
- 1 tsp. vanilla
- 1 tsp. rum
- 1/2 tsp. Lemon Essence (Lemonessenc)
- 1/2 tsp. Almond Essence (Bittermandel)
- 1/2 tsp. mace
- 1/2 tsp. cardamom
- 2 eggs
- 175 g butter
- 250 g Quark
- 125 g raisins
- 125 g currants
- 125 g ground almonds
Directions
- Mix all of the above together. Form into loaf and bake, for 75 minutes at 325 °F, on greased and with waxpaper covered Cookie sheet.
- Directly after taking the loaf out of the oven baste generously with butter and sprinkle with powdered sugar.
