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Mahlberger Schlosskuchen – who needs studs??
10|12|2014 Cookies and Christstollen belong to the Christmas season like Santa Claus and the Christ Child – true, but not only the. Since I first discovered the recipe in 1998, Wolfram Siebeck’s Mahlberger Schlosskuchen has increasingly pushed Christstollen into second place in our family and conquered the throne of the hitherto undefeated Christmas cake king.
The Mahlberger Schlosskuchen – a sweet Christmas dream
The original recipe is so good that we have not discovered any significant need for optimization since we first tried it out – in terms of taste and succulence, the Mahlberger Schlosskuchen is on a par with a Christstollen made according to the old baker’s art. In order to increase both still another trace, our family baking master puts deviating from the original recipe the raisins still approximately one hour in a noble-sweet wine, preferably in a Riesling Auslese. This – or alternatively a Riesling Beerenauslese – can then be drunk later with the Schlosskuchen – a "tasty pot of coffee" also goes, of course. We bake the castle cake not as indicated in a high wreath form (Gugelhupf, cup cake or Rondonform), but in a springform pan with tube bottom – in principle you have however the free choice of the baking form weapons.
Very important: Just like a Christstollen, the Mahlberger Schlosskuchen needs a longer resting time so that it can develop its full aroma! It doesn’t have to be several weeks, but for three to four days you should hide this special cake from your family (and you) in a not too warm place and well covered / wrapped in aluminum foil. What then looks great on the ready-to-eat cake slices on the plates is a large blob of freshly whipped fine cream – this is then literally the icing on this perfect Christmas cake!
Ingredients | for 1 cake
- 200 g raisins
- 100 ml sweet white wine (Riesling Auslese)
- 400 g butter, room warm
- 6 eggs
- 250 g sugar
- 1 peel of an organic lemon
- The pulp of a bourbon vanilla pod*
- 1 tablespoon sugar
- 1 pinch of salt
- 100 g candied orange peel
- 100g candied lemon peel
- 75 g walnut kernels, coarsely chopped
- 75 g almonds, slivered
- 400 g flour
- 1 heaped teaspoon baking powder
- 150 g dark or fine chocolate*, chopped into small cubes
- approx. 2 tablespoons butter
- 4 tablespoons almond leaves
- Powdered sugar
Preparation | 20 minutes plus baking time and min. 3 days resting time
- First soak the raisins in the sweet wine for about an hour, so that they soak up the noble drink. Then drain and dry the cake and preheat the oven to 180 degrees (top/bottom heat).
- To prepare the dough, mix the room-warm butter with the sugar and eggs until the sugar has completely dissolved. In the mixing bowl, add the scraped pulp of the vanilla pod mixed with a tablespoon of sugar, the grated zest of the organic lemon, the vanilla sugar, a pinch of salt, the candied orange and lemon peel, the coarsely chopped walnuts and the slivered almonds. Then combine the flour and baking powder and add to the mixer, stirring constantly. If the dough is too firm, add a little milk to it. Finally, mix in the small cubes of chocolate.
- Now butter the springform pan with tube bottom well, sprinkle evenly with the slivered almonds and then pour in the batter. Now the castle cake is baked in the lower half of the oven until it has taken on a beautiful dark yellow color – this takes about an hour. Then (see above) let the castle cake cool, then wrap in aluminum foil and pack at least three to four days behind castle and bar, only then free, dust with powdered sugar and serve sliced with cream.
You wonder where the Mahlberger Schlosskuchen got its name from?? In the small community of Mahlberg in the Ortenaukreis (Regierungsbezirk Freibug) in Baden-Wurtemberg stands the castle built in 1630 by the Margraves of Baden, which is considered the landmark of southern Ortenau. At the end of the 1980s, the gastronomy critic and columnist Wolfram Siebeck took up residence in the time-honored walls owned by the Baron von Turckheim-Bohl. There he hatched the recipe for the Mahlberg castle cake.