For the Christmas stollen, grate the zest from the lemon.
Chop the candied fruit into small pieces.
Soak the raisins and candied fruit in rum.
Preheat the oven to 200 °C.
Sift the flour with the baking powder onto a work surface. Make a well in the center.
Mix the eggs, curd, soft butter, sugar, vanilla sugar, lemon zest and a pinch of salt.
Finally, knead in the almonds, raisins and candied fruit (with the rum).
Butter a cake pan (or loaf pan) and sprinkle with breadcrumbs. Pour in the dough. Or shape the dough into a loaf and place on a baking sheet lined with parchment paper.
Place the stollen on the middle rack of the oven.
Bake for 10 minutes at 200 °C, then reduce the temperature to 170 °C and finish baking the Christstollen for three quarters of an hour.
Here is the video for the recipe.