Perfect dessert for Christmas dinner

Ingredients

• 1 small stollen with marzipan (approx. 500g)
• 200g of sugar
• 6 egg yolks
• 400ml of cream for whipping
• 2 vanilla pod cores
• 1 packet of vanilla sugar
• 80g peeled almonds
• 50g raisins
• 50 currants
• 40g candied orange peel
• 40g candied lemon peel
• 40ml of rum

 

Preparation

• A stollen tin works best, but if necessary, one could use a cake tin.
• Prepare this dessert the day before for best results.

The preparation:

1. Place the washed raisins, currants, candied orange peel and candied lemon peel in some rum and roast the almonds in a frying pan with some oil until they are light brown.
2. Line stollen tin with plastic wrap. Cut the stollen into thin slices and place in the form, over-lapping one another.
3. Beat the egg yolks sugar and vanilla pod cores in a pan on a water bath, cook and then allow to cool.
4. Add the raisins, currants, orange pel, etc. with the rum to the eggs.
5. Whip the cream until firm and then pour, in two steps, into the stollen tin or cake tin and place in the freezer for 4-6 hours.

Serving suggestion

Remove the iced stollen by turning the stollen or cake tin upside done. Cover in apricot jam and serve with pureed plums.