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// Home / Recipes / Whipped Cream "Boterstol" Cake (Christmas Bread)

Whipped Cream "Boterstol" Cake (Christmas Bread)


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 2% 200 g
Water approx. 65% 6500 g
Raisins 120% 12000 g
Amarene Cherries 20% 2000 g
Finishing filling:
Frangipane % g
Fruitfilling Cherries % g
Whipped Cream % g
Chocolate Decorations % g
Amarene Cherries (rinsed) % g
Working method
Kneading Mix all ingredients into a smooth and developed dough Stop kneading when the dough is smooth and directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 500 grams (with a cross-section 20 cm.) or 1000 grams (with a cross-section 28 cm.) Round up very loose and place the dough pieces on baking sheets Lay baking forms for sponge cake upside down on the dough pieces
Final proof Approx. 40 minutes
Baking Approx. 40 minutes at 200ºC
Finishing After cooling down cutting twice in horizontale direction Fill lower section with Frangipane Fill upper section with Fruitfilling Cherries Mask with whipped cream and decorate as desired
BRC Halal Kosher RSPO Skal

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