From Grandmas Favourites

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INGREDIENTS

Step 1

• 1 cup flour
• 1 tsp baking powder
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 5 tbsp butter/margarine
  
  Step 2
  
• 2 tbsp warm water
• 4 eggs (separated)
• 1/2 cup sugar
• 1/4 tsp almond extract
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 2/3 cup flour
• 4 tbsp corstarch
• 1/2 tsp baking powder
• 3 tbsp cocoa
  
  Step 3
  
• 1 1/2 cans tart pitted cherries (24 oz)
• 1/2 cup sugar
• 3 tbsp cornstarch
• 4 tbsp kirschwasser (cherry water - you'd find it at the liquor store)
  
  Step 4
  
• 3 tbsp sugar
• 5 tbsp water
• 4 tbsp kirschwasser
• 2 envelopes unflavored gelatine
• 3 1/2 cups whipping cream
• 1 1/3 cups powdered sugar
• 1 oz dark chocolate (grated)

Step 1
Pour flour on counter top and sprinkle sugar and baking powder over it. Make a well and drop in the egg yolk and vanilla extract, slice butter/margarine over it, and knead to a smooth dough. Roll out to a 10" round on a greased and floured cookie sheet. Prick with a fork and bake in a preheated oven at 400 for 10 minutes. Set aside to cool.

Step 2

Beat egg yolks with warm water, almond extract, vanilla extract, cinnamon and sugar (keep 2 tbsp for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tbsp sugar until stiff, sprinkle with flour, cornstarch, baking powder and cocoa. Pour egg yolk mixture over it and fold into egg whites. Pour into greased and floured (10" x 3") springform pan and bake in preheated oven at 375 for 25 minutes. Take out of the oven and immediately turn over on a platter to cool.

Step 3

Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tbsp juice (add water if not enough) into a saucepan and add sugar. Make a paste with cornstarch and 4 tbsp juice (taken from the saucepan). Bring the juice in the saucepan to a boil, stir in paste. Bring to a boil again, stirring constantly until thickened. Take off the heat, stir in cherries and kirschwasser. Set aside to cool.

Step 4

Bring sugar and water to a boil. Cook for 5 minutes. Take off heat and stir in kirschwasser. Place light cake on platter and drizzle 3 tbsp of kirschwasser mixture. Cut cooled dark cake into 3 even layers and drizzle 3 tbsp of kirschwasser mixture over each of them and set aside. Place 2 1/2 tbsp cold water in a small saucepan, sprinkle 1 envelope of gelatine over it. Using a double boiler stir mixture over hot water until gelatine is dissolved, cool slightly. Beat 1 1/2 cups whipping cream with 2/3 cups powdered sugar until fairly stiff, add gelatine slowly, beating until stiff. Place light cake on a platter. Cover with one layer of the dark cake and spread half of the cherry mixture over it. Cover it with half of the whipped cream and place the second layer on top. Cover it with the rest of the cherry mixture and the whipped cream. Place the last cake layer on top and refrigerate for 1 hour.

Step 5

Place 2 1/2 tbsp cold water in a saucepan, sprinkle one envelope of gelatine over it. Stir mixture over hot water in double boiler until the gelatine is dissolved, cool slightly. Beat 2 cups whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatine slowly, beating until stiff. Spread over sides and top of cake. With a cake decorator decorate the top, place the 12 cherries on it and sprinkle top and sides with grated chocolate.

Makes one 10 inch cake.

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You can Modify this recipe by changing the ammount of fruit that you use but My little indulgence is I roll out a peice of Marzipan and lay ontop of the rolled out dough and then fold the edges over it so that it is in the middle of the cooked Stollen.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 25g Fresh yeast (1oz)
• 2tbls Warm Water
• 3oz Icing sugar (75g)
• Pinch of Salt
• 6 tbls Warm Milk
• 2 tbls Dark Rum
• 1tsp Almond Essence (I Like the flavour use only a couple of drops if your not so keen)
• 1lb Plain Flour (450g)
• 1 Beaten Egg
• 5oz Softened Butter (150g)
• 2oz Raisins (50g)
• 2oz Glacé Cherries chopped (50g)
• 2oz Currants (50g)
• 1oz Chopped Angelica(25g)
• 1½oz cut mixed candied peel (40g)
• 1½oz Flaked Almonds (40g)
• Icing Sugar for Dredging

Mix the yeast with the warmed water.
Dissolve 2oz(50g) of the Icing sugar and the salt in the warmed milk.
Add the rum almond essence and the yeast mixture.
In a Large Mixing Bowl place the flour and make a well in the center.
Cut 3oz(75g) of the Butter into small peices and add to the flour then add the yeast mixture and the egg.
Then add all the fruit, mixed peel, Almonds and Angelica
Mix this to a soft Dough then knead for about 10 minutes.Set it asside to rise in a warm place until it has doubled in size.
Knead the mixture again then roll out to a rectangle approx 12" x 8" (30cm x 20cm)
Melt the remaining Butter and brush it all over the Dough
thensprinkle with Icing sugar fold the two long edges to overlap and press them lightly together.
Taper the ends slightly then place on a well greased baking tray brush with the remaining melted Butter and once again set asside in a warm place to rise to double its size.
Bake in a preheated oven (Gas mk5, 190°C, 375°F) For about 45 mins place on a wire rack to cool when cool dredge with Icing sugar.

You can Modify this recipe by changing the ammount of fruit that you use but My little indulgence is I roll out a peice of Marzipan and lay ontop of the rolled out dough and then fold the edges over it so that it is in the middle of the cooked Stollen.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 125g Butter (4oz)
• 125g Margerine (4oz)
• 250g Sugar (8oz)
• 375g Self Raising flour (12 oz)
  OR 370g Plain flour with 1½tsp Baking Powder
• 4 Eggs
• 1Lemon
• Pinch of salt
• Sprinkle of grated Cinnamon

Grate the Rind and Juice the Lemon
Cream together the Fats and the Sugar
Beat in the Eggs one at a time and beat well
Beat in the flour
then the Lemon Juice and Rind
Turn the Mixture into a baking tin and spread it out evenly so that it is about 25mm (1") Thick
Sprinkle some Sugar and the grated Cinnamon over the top
Bake in a Moderate pre heated oven 350°F 180°C Gas Mark 4 for approx 20 Minutes

Jen Particularly Likes this cake topped with whipped cream and some chopped nuts.. Some variations that we use to this recipe are:-
Instead of the lemon Dissolve 2tsp Instant Coffee with a little warm water and add instead of the Lemon
~ or ~
Remove 1dsp Flour and replace it with 1 dsp cocoa and replace the lemon with a few drops of milk
then you can use a chocolate or coffee flovoured buttercream instead of the Whipped cream

Home Recipes

Copyright © 1998 Andy & Jen Hall