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Old 12-15-2011, 12:00 PM   #1
Assistant Cook
Join Date: Dec 2011
Posts: 3
ISO help with my stollen

I made a stollen cake today everything was going well it had risen well then once i ihad started to bake it started to flatten once baked it had gone from 6cm high to half that. what went wrong?could i do something different next time? this is what i used cheers
  • 200g (7 oz) unsalted butter
  • 50g (2 oz) fresh yeast (or if you’re using dried fast action yeast, follow the proportions on the packet.)
  • 250ml (9 fl oz) of milk, warmed to blood-heat (it should feel just warm when tested with your finger)
  • 85g (3½ oz) caster sugar
  • 500g (1 lb 2 oz) plain flour
  • pinch of ground nutmeg
  • pinch of ground cloves
  • vanilla essence
  • almond essence
  • 50g (2 oz) finely chopped almonds
  • 200g (7 oz) raisins
  • 110g (4 oz) currants
  • 110g (4 oz) mixed peel
  • 225g (8 oz) marzipan
  • Extra melted butter and icing sugar to finish


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Old 12-16-2011, 01:57 AM   #2
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Posts: 3,192
What was the oven temp and how long was it in for?

I was married by a judge, I should have asked for a jury.
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Old 12-16-2011, 03:53 AM   #3
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Join Date: Dec 2011
Posts: 3
It started out at 190c and meant to be in for an hour but at 30 mins i turned it down to 100c (it was already flat at that point) then left it for another 10 mins as it was getting quite a bit brown took it out and it was cooked
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Old 12-16-2011, 05:12 AM   #4
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Location: Eastern Long Island, New York
Posts: 4,206
Have you read ?
Making Stollen Today
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Old 12-16-2011, 08:28 AM   #5
Assistant Cook
Join Date: Dec 2011
Posts: 3
Cheers i have now. just want to know why it went flat so i dont mack same mistake again. gonna make another one in couple of days
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