Iced Christmas Stollen with Compote of Dwarf Oranges

Try this delicious cake recipe:

Geeister Stollen:

Caramelize the sugar in a saucepan. Remove the saucepan from the kitchen stove, cool a tiny bit, then add the milk and gently whisk until the caramel is completely dissolved. Place the eggs and egg yolks in a large enough bowl, whisk until creamy, then gradually add the caramel milk. Beat the mixture over a boiling water bath until it is thick and creamy.

Remove the baking bowl with the quantity from the water bath, place it in a cold water bath (iced water is even better) and stir until the quantity has cooled completely. Later, add the gingerbread spice to the quantity form and fold in. Put the currants and raisins, the candied orange and lemon peel and the almond slices in a sieve and rinse. Then drain well and also add to the egg mixture form and stir through.

Whip the whipped cream until stiff and mix carefully. Line a loaf pan or possibly a loaf pan with aluminum foil, pour in the mixture, smooth it out, cover with aluminum foil and place in the freezer for at least six hours. Before serving, turn out the stollen and remove the aluminum foil. Dust with cocoa and powdered sugar, cut into slices and serve.

Dwarf orange compote:

Rinse kumquats, cut into narrow slices and remove seeds. Caramelize sugar, add kumquats and extinguish with orange juice. Van

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