Powidlstollen

Lightly caramelize sugar in a saucepan, add water and boil until caramel is dissolved. Add powidl jam and rum, mix well and let cool.

Add remaining ingredients and mix well. Pour the rather viscous mixture into a prepared small loaf pan (greased and dusted or sprinkled with crumbs). Bake in the preheated oven at about 155-165 °C for about 45 minutes. Turn out of the pan and let cool.

Wrap in cling film and leave to mature for at least 2 days. The Stollen becomes really tasty only after a few days.

Related Recipes:

White Chocolate with Salted CaramelFor the white chocolate with salted caramel, pour 1 tablespoon of the caramel sauce into a piping bag fitted... Peanut Caramel CakeSeparate eggs. Whisk yolks and powdered sugar until foamy. Add oil and water alternately. Melt peanut butter... Apple Marzipan Rhubarb TartFor the apple-marzipan-rhubarb tart, mix all ingredients for the dough and chill for about 30 minutes. Peel... Peanut Caramel PopcornFor peanut caramel popcorn, first caramelize the sugar in a wide pan. When sugar is liquid, add peanut butter... Ricotta Parfait with Caramel Sauce and Nut BrittleFor the ricotta parfait, boil 100 ml water with the vanilla pulp and sugar in a small saucepan until syrupy... Blob CakeFor the blob cake, slowly heat the milk, honey and margarine over low heat until the fat has melted. Mix the... Beef Medallions with Calvados Sauce and Brussels Sprouts Mash1. rinse potatoes and make with peel in salted water 2o min. Clean Brussels sprouts and score the stem... Chocolate Dream: White Chocolate Pineapple CakeFor the dough: separate the eggs, beat the sugar, vanilla sugar, egg yolks and a little salt together until... Powidl PofesenFor the Powidl Pofesen, cut the brioche bread into 8 slices, spread with Powidl, fold 2 slices at a time and... BagelsAdd the yeast to half of the lukewarm potato water and let it dissolve. In the other half, stir honey and oil...