• Save to your scrapbook
  • Save to your scrapbook

    Stollen Heart with Frangipane and Candied Cherries

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stollen Heart with Frangipane and Candied Cherries

    Makes: 3 medium-sized, heart-shaped cakes


    • 250g mixed dried fruit
    • 60ml kirsch or brandy
    • 80g butter
    • 500g flour
    • 250ml caster sugar
    • 3g dried yeast
    • 40g mixed candied peel
    • 30g apricot kernels or almonds
    • 60g glacé cherries
    • 1 medium egg, beaten
    • 250ml milk
    • 800g natural (white) marzipan
    • Candied cherries or other glacé fruits (with stems, if possible) icing sugar, to dust
    • Pinch salt


    1. Leave the dried fruit to soak in the alcohol for a couple of hours or overnight.
    2. Rub together the butter, flour, sugar and salt. Stir in the dried yeast, the soaked fruit, peel, apricot kernels or almonds, glacé cherries and the beaten egg. Warm the milk and add to the mixture. Knead together for a few minutes to make a dough. The dough will be quite moist, so be sure to flour your work surface well. Put in a greased bowl, cover with a damp tea towel and leave to rise in a warm place for about 2 hours. As it is a heavy dough, it will not rise dramatically.
    3. Knock back the mixture and knead again. Divide the dough into 3 pieces and roll each into a fat sausage shape. Bend each sausage into a rough heart shape and fit into 3 greased and lined heart-shaped tins measuring 13cm wide and 6cm deep. Leave to rise in a warm place for a further 40 minutes. Do not worry if there is still a gap in the middle of the heart, as the dough will expand during cooking time.
    4. Bake in a 190°C/gas 5 oven for 25-30 minutes. Remove and leave to cool. Remove from the tin and slice off the raised top to create a flat surface.
    5. For each stollen, roll out 1/3 of the white marzipan to a 5mm thickness (dust work surface with icing sugar to prevent sticking) and cut a strip to fit around the outside of the heart and a heart shape to fit the top (use the tin as a template). Smooth the strip of marzipan around the stollen, put the marzipan heart shape on top and gently press together the edges. Lightly dust with icing sugar and pack into a paper-lined square box with the glacé fruit.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars