Home / Dessert Gifts / Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany
Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany

Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany


Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany

Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany Rating:
List Price: $8.99
Discount: $0.00
Sale Price: $8.99
(as of 04/26/2016 22:16 UTC)Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply to the purchase of this product..

Availability: Usually ships in 24 hours
Free Shipping: Eligible For Free Shipping

Product Description

The \'Stollen\' Background 670 Many years of \'Stollen\' Tradition Most likely the Saxonians invented it - the Christstollen, the King of all Christmas pastries. But this was a lengthy time ago. For the very first time, this cake was mentioned in 1330 in Naumburg/Saale, (Germany) as a particular privilege granted to the bakers\' guild by the bishop. But most likely its origin dates back to heathen pre-historic occasions. In the Middle Ages baking Stollen has produced into a very regarded art. The developing significance in the 17th century was not only marginally linked with the pursuits of the East Indian Organization, which in these times entertained a flourishing organization with spices, which were also used for the planning of Christstollen. For Christstollen all these exotic components are still of decisive relevance! They give it the extremely special taste and signify the characteristic function of this pastry. The number of \'Kölner Stollen\' manufactured in the Rhine spot represents a large share in Germany\'s complete Stollen production. The preparation of Stollen largely depends on the mixture of the recipe. More above, significantly time is essential for the preparation of Stollen dough, as they are hefty yeast dough containing massive quantities of butter and margarine. In addition to selected flavours, spices, candied lemon and orange peel, almonds, nuts and raisins, fairly frequently there is also added Marzipan to the dough. The preparation of a tasty Stollen that keeps properly from such a hefty dough demands excellent professional expertise of the baker. The traditional Stollen is the folded Stollen, and not the Stollen produced in a baking pan. This truth reveals the real talent of a Stollen baker, due to the fact the folded Stollen, probably stuffed with Marzipan or Persipan, are much more tough to do.

Details

  • Every Stollen is baked traditionally in an open baking-tin and not in a closed baking pan
  • Baked in Germany - Each Stollen looks like it is "handmade" and is just DELICIOUS!
  • 500g/17.6 Oz - Long maturation for taste and indulgence - We import directly from Germany!
  • No preserving agents - No artificial colours or flavours - High percentage of dried fruits
  • 19 times "National Gold Award of Honour by the German Federal Ministry of Food, Agriculture and Consumer Protection the Highest German Quality Award

Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany 3.5 out of 5 based on 31 ratings. 31 user reviews
Dessert Gifts Oebel Marzipan Stollen 500g/17.6 Oz Baked in Germany The \'Stollen\' Background 670 Many years of \'Stollen\' Tradition Most likely the Saxonians invented it - the Christstollen, the King of all Christmas pastries. But this was a lengthy time ago. For the very first time, this cake was mentioned in 1330 in Naumburg/Saale, (Germany) as a particular privilege granted to the bakers\' guild by the bishop. But most likely its origin dates back to heathen pre-historic occasions. In the Middle Ages baking Stollen has produced into a very regarded art. The developing significance in the 17th century was not only marginally linked with the pursuits of the East Indian Organization, which in these times entertained a flourishing organization with spices, which were also used for the planning of Christstollen. For Christstollen all these exotic components are still of decisive relevance! They give it the extremely special taste and signify the characteristic function of this pastry. The number of \'Kölner Stollen\' manufactured in the Rhine spot represents a large share in Germany\'s complete Stollen production. The preparation of Stollen largely depends on the mixture of the recipe. More above, significantly time is essential for the preparation of Stollen dough, as they are hefty yeast dough containing massive quantities of butter and margarine. In addition to selected flavours, spices, candied lemon and orange peel, almonds, nuts and raisins, fairly frequently there is also added Marzipan to the dough. The preparation of a tasty Stollen that keeps properly from such a hefty dough demands excellent professional expertise of the baker. The traditional Stollen is the folded Stollen, and not the Stollen produced in a baking pan. This truth reveals the real talent of a Stollen baker, due to the fact the folded Stollen, probably stuffed with Marzipan or Persipan, are much more tough to do. $8.99 http://ecx.images-amazon.com/images/I/51TU1-C5qvL._SL160_.jpg
http://mygourmetgifts.com/oebel-marzipan-stollen-500g17-6-oz-baked-in-germany/
Share Button
Scroll To Top