Topfenstollen

For the Topfenstollen, combine flour, baking powder, sugar, vanilla sugar and gingerbread spice in a mixing bowl and mix well. Crumble butter flakes into the mixture and add the eggs.

Stir in coarsely chopped nuts, raisins, aranzini, candied lemon peel and the rum. Add the curd cheese and mix. On a baking mat, knead the dough well once again and form two stollen of the same size.

Bake in the preheated oven at 150 °C for about 40 minutes. Brush the still hot Stollen with melted butter and sprinkle with powdered sugar.

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