+ 70 min. oven time
Preheat the oven to 170 degrees.
FOR THE Turban: 6 eggs 100 ml whiskey cream liqueur 60 ml milk 1 lemon (grated (organic)) 250 g congeal 300 g butter (at room temperature + extra for greasing) 200 g cane sugar 100 g dried cranberries 150 g flour (+ extra to pollinate) salt 2 tsp baking powder FOR THE GLAZE: 200 g icing sugar 70 ml whiskey cream liqueur FOR THE DECORATION: 50 g Christmas wreaths 50 g blueberries 50 g red grapes
Beat 3 eggs in a bowl and mix with 100 ml whiskey cream liqueur, milk and lemon zest. Cut the stollen into small 1 cm cubes, add to the mixture and let it soak for 30 minutes.
Meanwhile, beat the butter with the cane sugar until fluffy. Add the remaining 3 eggs one by one
to the fitting.
Pour the egg mixture into the batter and mix well.
Mix the dried cranberries with the flour, salt and baking powder and then fold evenly into the batter.
Grease a bundt pan with butter and then lightly sprinkle with flour. Spoon the cake batter into the mold and bake in the preheated oven for 70 minutes.
Check whether the cake is cooked by inserting a skewer into it. If it comes out dry, the cake is done. If batter still sticks to it, extend the baking time by 5 minutes at a time.
Remove the turban from the oven and let it cool in the tin for 10 minutes.
Place the grid on the tin, turn over together and remove the tin. Let the turban cool completely on the grid.
Mix the powdered sugar and 70 ml whiskey cream liqueur to a glaze. Decorate the turban with icing, Christmas wreaths, blueberries and red grapes.
give the turban an extra Christmas touch by putting sprigs of rosemary with powdered sugar in the cake!