Season; Winter: Sparkling Wine and Marzipan Stollen

Cut the apricots and cherries into coarse pieces ... put the lemon peel, orange peel, cranberries, apricot and cherry pieces in an airtight container, pour over sparkling wine and leave to marinate for about 24 hours ... put in a sieve and the marinade for making the dough catch

Knead flour, sugar, yeast, flavors, coarse pieces of Mazipan, egg, egg yolks, butter with 150 ml marinade and sparkling wine as well as drained sparkling wine fruits into a heavy and smooth dough ... cover and let rise in a warm place for approx. 60 minutes

Roll out the dough on a floured work surface approx. 2 cm thick and approx. 40 cm wide ... fold the long sides towards the middle and overlap the broad sides ... place on a baking sheet lined with baking paper and cover for approx. 40 minutes on a warm one Let go of place

Bake sparkling fruit and marzipan stollen in a preheated oven at 180 ° C for about 60 minutes until golden brown ... take out of the oven, let cool down completely - overnight -

Put the cooled stollen in a stollen bag (from the baker), close it and leave it in a stollen box in the cool room for at least 8 weeks to flavor (rest or let stand)

Apply the chocolate coating only 3 days before serving: Let the cake icings melt gently in a water bath ... Cover the stollen completely with the dark chocolate icing and put the hazelnut icing in diagonal stripes over the still moist dark icing

Cut open stollen at the earliest on the first Advent ... burst a cake plate with halved stollen slices in the middle of the coffee table

The longer a stollen can rest, the more intense the taste of the stollen ... store in a cool, dark place or freeze without a chocolate coating, stollen lasts up to 12 months