Topfenstollen

For the curd stollen, heat water in a saucepan, add the almond kernels and boil once.

Pour into a sieve and immediately quench with cold tap water. Squeeze them out of the bowl and let them dry briefly on a kitchen towel. Roast the almond kernels in a frying pan without fat until golden brown. Stir from time to time so that they do not become too dark. Later, roughly chop them on a board.

Squeeze the curd well in a tea towel.

Cream 150 g butter until fluffy. Gradually add the sugar, eggs and then the curd. Add the baking powder to the flour and mix with the curd mixture to form a smooth dough.

Knead the raisins, currants, candied orange peel, almond kernels and succade into the dough.

Pour the dough into a greased stollen mold (length 380 mm) and place with the dough surface on a greased baking sheet. Bake with the mold in a preheated oven at 225 °C for 60 minutes.

Remove the mold and brush the Topfenstollen with the remaining butter and sprinkle with the sifted powdered sugar until the powdered sugar and butter are used up.

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