ISO help with my stollen

[green]

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

 

[Bolas De Fraile]

What was the oven temp and how long was it in for?

 

[green]

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

 

[justplainbill]

Have you read ?
http://www.discusscooking.com/forums/f153/making-stollen-today-76539.html

 

[green]

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