In Germany there is not only Lebkuchen at Christmas time, but also the Christstollen. The most famous Stollen is Dresdner Weihnachtsstollen, but other regions in Germany have good recipes to bake this cake, too. The Stollen is only available in the cold season and is therefore a real Christmas classic like gingerbread and Christmas cookies.
The Stollen is a yeast dough which is prepared with good butter and many Christmas spices and ingredients like cardamom, cinnamon, almonds, raisins and lemon peel. There are also variations filled with poppy seeds or marzipan. After baking, it is sprinkled with a thick layer of icing sugar, this is to give it the appearance of the wrapped Christ Child.
The Stollen is eaten in Germany at any time of the day. This can be for breakfast, as dessert for lunch or for coffee in the afternoon. It is also common to spread the Stollen with butter and jam like a slice of bread.
Not all Stollen is the same. It depends on the quality of the ingredients used. For my taste the Bäckerei Glöckler has the best Christstollen in Weilheim and the surrounding area.
Bäckerei Glöckler
Admiral-Hipper-Straße 15, 82362 Weilheim in Oberbayern, Germany
Christstollen the German cake classic for Christmas time
This post participated in the Tasteem contest My favourite dessert
