Christmas Calendar 2015 - Stollen with fromage frais

One of my favourite Christmas cakes are the Stollen cake originally coming from Germany. I have even brought my very own stollen form, so I can get the right shape for this specific cake.

If you are a stollen fan like me, you could have a look into these stollen recipes: German Christmas cake stollen, Christstollen and stollen with marzipan and cranberries.

Stollen with fromage frais: -1 cake

• 500 g (cake) flour
• 1 teaspoon of baking powder
• 200 g sugar
• 1 teaspoon of vanilla sugar
• 2 cl rum
• 2 egg
• 175 g butter
• 250 g fromage frais
• 250 g raisins
• 150 g almond - roughly chopped
• 50 g icing sugar

1. Heat up the oven to 180'C
2. Add all the ingredients in the mixing bowl from the stand alone mixer.
3. Stir everything into a homogeneous mass.
4. Grease the stollen form with oil.
5. Add the cake mass into the stollen cake form.
6. Place a baking tray covered with baking paper on the open surface of the stollen form.
7. Turn everything up-side down, so the stollen form covers the cake mass during baking.
8. Bake the stollen at 180'C for 60 minutes in the lower part of the oven.
9. Cold down the stollen.
10. Before serving the stollen sprinkle the surface of the cake with icing sugar.