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Cherry Stollen slice

pieces of cherry stolen slice cut into squares on a chopping board with a red flower

I have to share this Cherry stollen slice. Not only does it taste amazing, but it just looks so delicious, with great colours that fit in so nicely with a Christmas theme. This recipe is much easier to make than the traditional “yeasted bread” type of stollen.

The recipe looks long and hard but it’s not.  It has everything in it that an almond or marzipan lover could want.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

We made this new slice during one of our Bake Club sessions at the cooking school.  For the first time (ever?) it hadn’t finished baking when everyone had to leave.  No foul really, as I got to keep it.  It gave me the opportunity to take some photos and to stash a bunch of it in my freezer for midnight treats I mean for when people drop in.  😉

Image of a Cherry Stollen Slice on a cutting board

Cherry Stollen Slice

4.75 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
Cherry Stollen Slice is so much easier to make than the yeasted bread type of Stollen. Brilliant for marzipan lovers, and lovely for Christmas.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Medium
Course Christmas, Snack
Cuisine German
Servings 12
Method Thermomix and Conventional

Equipment

  • Thermomix or Food Processor

Ingredients
  

For spreading on the base:

  • 250 g cherry jam pick a good thick consistency
  • ½ tsp cinnamon or Bec’s Sweet Warming Spice Blend

For the Base:

  • 2 egg yolks
  • 100 g unsalted butter cut into small cubes
  • 150 g plain flour
  • 100 g caster sugar
  • 50 g toasted flaked almonds
  • 50 g Granita biscuits or similar

For the topping:

  • 100 g caster sugar
  • 100 g unsalted butter chopped
  • 1 tsp almond extract
  • 2 egg whites
  • 50 g ground almonds almond meal
  • 150 g plain flour
  • 100 g Philly cream cheese
  • ½ tsp Bec’s Sweet Warming Spice or mixed spice
  • 1 orange zest and juice
  • 1 lemon zest and juice
  • 100 g dried sour cherries or cranberries if cherries are hard to find
  • 50 g toasted flaked almonds
  • 50 g slivered almonds
  • 125 g marzipan finely diced

Instructions
 

Thermomix Method:

    For the base:

    • Heat the oven to 180°C fan and line a 22cm square tin with baking paper.
    • Weigh all the base ingredients into the TM bowl and mix 10 seconds/ speed 6.
    • Press the dough evenly into the base of the tin, then bake for 15 minutes until golden.
    • Allow to cool while you prepare the rest, but leave the oven turned on.

    For the middle layer:

    • Add the cinnamon (or spice blend) to your jam and stir to combine. If your jam is runny, add some cornflour and mix well 1 – 2 tsp should be fine. Make sure there are no lumps in the cornflour though. This mixture needs to be spread over the cooled base just before adding the topping (set it aside until you’re ready)

    For the topping:

    • Weigh the caster sugar, butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zest into the TM bowl and mix for 20 seconds/ speed 4, or until a smooth batter forms. Remember to check to see if there is any butter stuck to the bottom of the TM bowl: if there are still lumps (it will depend on how cold your butter and cheese is) scrape down and mix again until there are no lumps.
    • Mix the lemon and orange juices together then add 30 g of this juice to the mix above. Stir to combine 5 seconds/speed 4
    • In a separate bowl or small jug, add the remainder of the juice mix and the cherries (or cranberries), half the flaked almonds and slivered almonds and chopped marzipan to it.
    • If you haven’t already done so, spread the cherry jam over the cooled base then add the filling ingredients a spoonful at a time. Carefully spread the mix evenly over the base without mixing up the jam underneath too much.
    • Add the juice, mixed fruit and nuts mix to the top in dollops, then scatter over the remaining almonds. Bake for 35-40 minutes until golden and firm on top.
    • This recipe will firm up when it cools. If the top starts to brown too much, add a baking paper-lined foil cap and continue cooking. The inside temp should be 85°c when checked. If you use a skewer to check it may still come out a little sticky if you hit jam and marzipan.

    Conventional Method:

      For the base:

      • Heat the oven to 180°C fan and line a 22cm square tin with baking paper.
      • Put all the ingredients in a food processor and pulse to a smooth-ish mix.
      • Press the dough evenly into the base of the tin, then bake for 15 minutes until golden.
      • Allow to cool while you prepare the rest, but leave the oven turned on.

      For the middle layer:

      • Add the cinnamon (or spice blend) to your jam and stir to combine. If your jam is runny, add the cornflour and mix well. Make sure there are no lumps in the cornflour. This mixture needs to be spread over the cooled base just before adding the topping (set it aside until you’re ready).

      For the topping:

      • Beat the caster sugar, butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zests together until a smooth batter forms.
      • Mix the lemon and orange juices together then add 30 g of this juice to the mix above and stir to combine.
      • In a separate bowl or small jug, add the remainder of the juice mix and the cherries (or cranberries), half the flaked almonds and slivered almonds and chopped marzipan to it.
      • If you haven’t already done so, spread the cherry jam over the cooled base then add the filling ingredients a spoonful at a time. Carefully spread the mix evenly over the base without mixing up the jam underneath too much.
      • Add the juice, mixed fruit and nuts mix to the top in dollops, then scatter over the remaining almonds. Bake for 35-40 minutes until golden and firm on top.

      Notes

      Bec’s Tips: 
      This recipe will firm up when it cools.  
      If the top starts to brown too much, add a baking paper-lined foil cap and continue cooking.  The inside temp should be 85°c when checked.  
      If you use a skewer to check it may still come out a little sticky if you hit jam or marzipan.

      Want to know more?

      Here a are few more Christmas favourites. Christmas Plum pudding and Honey Jumbles

      Or, maybe you’d like to know more about our popular Bake Club Online.

      Bake club online

      6 Comments

      1. 5 stars
        Is it possible to omit the marzipan or replace it with something else? We loathe it but want to desperately taste this tempting slice…..ooooo yep – desperate 🙂

        1. Oh, that’s funny, Tracy. The only thing I would suggest is replacing the marzipan with homemade marzipan, but when you make it, you leave out the Almond extract. That way, it won’t taste of the kind of almonds they use when they make marzipan, but rather the taste of almonds as you get in a frangipane tart. If you didn’t know, there are two kinds of almonds. One they only use to extract flavour; it’s called a bitter almond. They have to treat it in a specific way to extract the flavour; otherwise, they’re poisonous. Gosh, I’m such a geek. LOL If you need a recipe sing out.

      2. I don’t have a mix master only a Thermomix and so glad you have given us the Thermomix method as well. Thank you for all your hard work – so we can get straight onto making this without having to convert to thermomix. Looks so delicious!

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