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Stollen Diamonds Cakes

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500 g g Flour Flour
42 g g Fresh Yeast Fresh Yeast
100 g g Sugar Sugar
225 ml ml Milk Milk
250 g g Butter Butter
75 g g Pecan Nuts Pecan Nuts
50 g g Almonds Almond
50 g g Dry fruits Dry fruit
50 g g Sultanas Sultanas
1 dash dash Vanilla Extract Vanilla Extract
1 pinches pinch Salt Salt
1 pieces piece Eggs Egg
2 tbsp tbsp Icing Sugar Icing Sugar

Stollen Diamonds Cakes

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50 min



  • Place the flour in a bowl and stir in the yeast and add 1 tbsp of sugar.
  • Add 50ml of warm milk and gently mix with the yeast.
  • Let it stand for 15 minutes.
  • Melt 200g of butter with the milk, allow to cool slightly.
  • Chop the pecans and almonds coarsely, mix with fruit mix and sultanas.
  • Add 75g of sugar, vanilla essence, salt, egg and butter mixture to the flour and knead everything smoothly.
  • Add nut-fruit mixture and briefly knead.
  • Cover the pastry in a warm place for about 1 hour.
  • Cover the base and rim of a baking tray with baking paper (20 x 30 cm).
  • Roll the pastry into a rectangle shape, place in the baking tray and allow to sit for a further 30 minutes.
  • Bake for 15-20 min in a pre-heated oven at 200°c.
  • Remove and allow to cool briefly.
  • Melt the remaining butter, spread over the top of the cake and sprinkle with sugar.
  • Allow time to cool down.
  • Cut into roughly 20 diamonds and sprinkle with powdered sugar.


  • Best served warm and straight after baking