Sunday, February 2, 2014

LEFTOVER STOLLEN? - STOLLEN TORTE WITH BLUEBERRIES

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Left to his own devices while working on some projects, the best of all husbands didn't want to spend much time on cooking or going into restaurants. But men have to eat, especially if they are tiling and putting up sinks, so he went to the supermarket and grabbed a piece of stollen, a leftover from Christmas (and heavily discounted!) 

Most of it he brought home (who can live of stollen for a sustained time?) and there it was, waiting for eager eaters, where there were only people who, after the holidays, were "stollened-out" for the rest of the year. 

Stollen leftover, ready for recycling
St. Honoré, the patron saint of bakers, must have heard my weary sigh, when I saw this Stollen of Christmas Past.

The very next day I found in my blog list a post by master baker Wolfgang Süpke: the leftovers Stollen Torte!

Having a smaller piece of stollen, I downsized the recipe from 28 cm/11" diameter to 21 cm/9".

Since the store bought stollen was quite sweet, I reduced the sugar a bit, and added some lemon and vanilla.

And, living in Maine, I used (frozen) wild blueberries instead of a preserve (and doubled the amount.) The quark in the filling I substituted with cream cheese.

We liked the torte very much. The sweetness of the stollen bottom was balanced by the berries and slightly lemony cream filling.

Stollen Torte looks nice with a simple blueberry topping, too


STOLLEN TORTE  (adapted from Wolfgang Süpke)
(12 servings)

Cake
560 g/20 oz blueberries, fresh or frozen (I used wild Maine blueberries)
420 g/15 oz stollen, cut in thick slices (1.5 cm/0.6")
130 g/4.5 oz sugar
17 g/0.6 oz gelatin powder
56 g/2 oz cold water
225 g/8 oz whipping or heavy cream, at room temperature
225 g/8 oz cream cheese, at room temperature
225 g/8 oz low fat yogurt, at room temperature
1/2 tsp. vanilla extract
3 tbsp. lemon juice, or more to taste
2 tsp. lemon zest, or more to taste

Frosting and decoration
1/2 cup whipping or heavy cream
blueberries

Cook blueberries with 20 g of the sugar, until they break down, and the liquid is reduced by about a third (too much juice will leak out of the cake bottom.)

Grease 21-cm cake rim (or ring of a springform pan), then dust with powdered sugar.  Place on a parchment lined baking sheet. Fill ring with stollen slices, filling out holes with smaller pieces.

Fill cake ring with stollen slices

Spoon cooked blueberries evenly over stollen bottom. 

Distribute blueberries over stollen layer

In a small bowl, stir gelatin into the water, and let sit until water is absorbed. Microwave until mixture is dissolved, stirring now and then.

Mix cream cheese filling

Whisk cream until soft peaks form. In second large bowl, mix cream cheese, yogurt, sugar, vanilla, lemon juice and lemon zest, until well combined. Stir in whipped cream, mixing well.

Spread filling over blueberries

Temper melted gelatin by adding 3 tablespoons of the cream mixture, one by one, mixing until well combined.(If the gelatin clumps because you didn't work fast enough, briefly nuke it in the microwave again.)

Pour gelatin in cream mixture, stirring until well blended. Pour filling over blueberries, smoothing surface with rubber spatula. Cover, and refrigerate torte overnight.

After removing the ring, the sides have to be frosted

To serve, remove cake ring. Frost sides with whipped cream, then decorate the top. (I made small circles on top and fill them with blueberries.) Or simply sprinkle it with blueberries.

Update 12/30/15: In the meantime, I have made the Stollen Torte with leftover stollen, panettone, and poppy seed stollen - all tasted wonderful!

Stollen Torte with Blueberries

6 comments:

  1. Wow that´s actually a very interesting idea :O Had never thought about making a cake out of Stollen . But I quess I´ll give it a try next year , because after christmas we alwas eat remaining stollen for days because we don´t want to throw it away . Afterwards we´re always rid of it for the next 12 month :D

    Best whishes chrissi
    http://chrissitallys.blogspot.de

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    1. Exactly! At some point you can't see Stollen & Co.anymore! But this is a great recycling idea, and the torte tastes really good. Raspberries would be good, too.

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  2. Boh, too bad I did not make any Stollen this year. I can literally imagine the great flavors of this Torte, awesome stuff. Makes me want to start making a Stollen right now haha.

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    1. One stollen per year is usually enough for me. After finishing my Mohnstollen I wasn't too happy when my husband brought this post Christmas special offer home, and therefore very enthusiastic to find a way to work it into something totally different.
      But I think this torte is a great way to recycle other kinds of cake or sweet yeast breads as well, so you still might have your chance :)

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  3. This looks wonderful Karin. What a great use of leftover Stollen. I think I could easily eat that whole thing in one sitting :).

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    1. I never had any leftover turned into something so good. Definitely something I'll make again when next season's Stollen time is over.

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