East Africa. Wearing a Santa hat. This year, I tried to make it up--with a sugary, boozy, Stollen recipe courtesy of
Jörg's sister, lightly translated by Jörg Thoene.
(half of this recipe made two of respectable size. all notes except those marked with my initials, are original)
250g Quark – or that yogurt cheese we talked about (I used plain yogurt-KS)
200g ground Almonds
125g Korinths - Raisins
100g Lemon Peel (candied)
100g Orange Peel (candied) (Lemon and orange peel can be replaced by dried, cubed apricots)
vanilla extract ( 1tablespoon?)
baking powder (1.5 tablespoons)
almond extract (1 tablespoon?)
lemon extract or simply lemon juice from 1/2 lemon
some pinches of mace
Soak dried fruit in enough rum to cover for at least 30 mins (I used a mix of whiskey and Campari -KS), make dough out of all other ingredients and add the fruit+rum (just realized I left out the mace--I think it should go in -KS).
Enough for 2 large Stollen but can also split into 3-4 smaller units.
Preheat oven to 250 C (480 F), put in the Stollen and reduce heat to 180 C (350) and bake for 45 mins - 1h.
Brush the Stollen immediately with lots of melted butter and cover with a thick layer of confectioners sugar.
Tastes good once cooled off, but even better after storing in aluminum foil for about 2 weeks in a cool environment.
"Viel Spaß beim Backen und Essen!"