2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stolen is a traditional German cake that is prepared for the Christmas holidays. It is already known in our country and more and more housewives have the desire to prepare it. German confectioners have already started making the cake, although there is still a lot of time until Christmas.
In fact, the stalk can be made well before the holiday - if it is well packaged, it will last up to 45 days, without changing its taste at all, say confectioners. According to them, the longer it stays, the tastier the cake will become.
To store well, the cold stall is wrapped nicely in foil, then placed in a thick plastic bag and left somewhere in a dry and cool place. Before it's time to pack the traditional German cake, we need to get the necessary products and do it, and here's what you will need:
Christmas gallery
Necessary products: 600 g flour, 250 ml milk, 100 g sugar, 7 g dry yeast, 1 - 2 vanilla, salt, marzipan, 40 g almonds and walnuts, 30 g prunes and cherries, 50 g dried cherries, peel tangerine and orange, 200 g butter, previously melted and cooled, powdered sugar
Method of preparation: Sift half a kilo of flour and pour it into a suitable large bowl, then add sugar and vanilla, along with a pinch of salt. You will need the rest of the flour to knead the cake - you may need more.
Mix the dry ingredients and add the already cooled butter and dried fruits, as well as the yeast that you dissolved in the warm milk and let it foam. Then add the almonds and knead the dough well.
You should grease the future gallery with oil and leave it in a large bowl to rest. When it doubles in volume, you can move on with the recipe - it may take an hour or a little longer. It all depends on the temperature in the room in which you do it.
Then roll out the cake and put in it the finely chopped walnuts and marzipan and shape it. Transfer it to a tray that you have previously covered with baking paper and cover the stole with a towel (or foil). Leave it for another hour to rise again.
The oven is heated to 180 degrees, the gallery is covered with foil so as not to burn and bake for between 50 minutes and an hour. Once baked, spread well with butter - while still warm and sprinkle very liberally with powdered sugar.
The cake is left to cool completely, then stored to be stored for the upcoming Christmas holidays, when you take it out and really enjoy Christmas without unnecessarily revolving around the stove.
Recommended:
Prepare The Table For Christmas Eve
Late tonight, the whole family will gather around the table to celebrate Christmas. The Christmas Eve table should be solemn. The most important thing is that her dishes are an odd number - five, seven, nine. They must be lean. Most often for the table the hosts of the house prepare boiled beans stuffed with rice or beans peppers, vine or cabbage sarma, boiled wheat, pumpkin, oshav, garlic, honey, walnuts, wheat, fruits, ritual bread, pie, zelnik.
The Magic Of The Christmas Gallery
Gallery is a German Christmas cake that is gradually becoming popular all over the world. The first time it was made was for a pastor from the city of Naumburg and beet oil, water and oats were used for the stallion. This happened in the distant year 1329.
A Christmas Tale Of The German Gallery
Tradition dictates that the Christmas table should be sumptuous and rich, with stuffed turkey and delicious sweets, ruined wine and various salads. In some countries it is customary to have stuffed turkey on the table for Christmas, in others - pie, seafood, goose liver and selected cheeses.
How To Prepare The Perfect Christmas Roast
Christmas is the first day after Lent and everyone who has observed it is looking forward to it. Christmas lunch gathers everyone at the table and should be perfect. And the most important thing in it is the Christmas roast. Christmas roast can be prepared with different meats.
How To Prepare An English Specialty For Christmas
To surprise your loved ones with an English dish of roast pork, stock up on four pork chops, two hundred grams of salt, a clove of garlic, salt and pepper. One day before cooking the meat, cut the garlic clove into thin slices, blanch it for a minute in boiling water and dry.
