Stollen Pound Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Hi everyone! Christmas is near so let’s make stollen. I’ve turned the traditional bread-type stollen into a cake type stollen – a stollen pound cake. I think it’s easier – and it definitely takes less time to make it. Enjoy!
How about stollen madeleine?
Follow along with the 📝 recipes below👇🏾👇🏾
Store in a cool place at room temp in an air-tight container for up to 3 days. For baking conversions into cups/spoons
Rum-soaked dried fruit:
Rum soaked dried fruit:
Pastillage – pretty decorations
How to store:
But trust me, weighing out in metric terms is much more accurate and it's a better way of baking. Electronic scales aren't expensive these days so pls buy one.
Store in a cool place at room temp in an air-tight container for up to 3 days.
For baking conversions into cups/spoons
Quantity: 1 Mid-size pound cake pan (15cm x 7cm x 6cm, somewhere around 700ml in volume)