How To Prepare The Perfect Gallery For Christmas

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.