Made with 20% marzipan, 16% sultanas and raisins, 6% flaked almonds and 5% glace cherries together with rum, apricot jam, pecan nuts and spices, this is a seriously decadent-looking stollen cake.

As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of marzipan ...

You’ll find chocolate-covered treats all year round, but the winter holidays bring us the famous stollen cake from Germany ...

This versatile sweet treat can be baked into pastries, cakes, and cookies ... In Germany, marzipan is baked into the buttery fruit and nut bread, Stollen. In France, it is used both as filling ...

place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the ...

Comprising 20% marzipan, 16% sultanas and raisins, 6% flaked almonds and 5% glace cherries, along with rum, apricot jam, pecan nuts and spices, this stollen cake presents a decadent appearance ...

290kg of raisins and 65kg of marzipan to create the delicacy. Also, 133kg of lemons and 142kg of oranges were zested to give the cake a burst of citrus flavour. The 60cm-long stollen loaves were ...

Made with 20% marzipan, 16% sultanas and raisins, 6% flaked almonds and 5% glace cherries together with rum, apricot jam, pecan nuts and spices, this is a seriously decadent-looking stollen cake. Per ...