Toasted Stollen with Butterscotch Sauce

Layer toasted stollen cake with honeyed cream and top with a rich, nutty butterscotch sauce made with caramelized hazelnuts.

Vegetarian Quick Dessert Sweet Stollen

Estimated Nutrition

Calories

1845.2

kcal / serving

1845.2 kcal total

Carbs

142.1g

per serving

142.1 g total

Fat

138.6g

per serving

138.6 g total

Protein

18.4g

per serving

18.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Stollen Cake

Ready-made, cut into three slices and toasted

tbsp

Icing Sugar

To dust

Caster Sugar

For the sauce

Dairy

100

Double Cream

For the filling

Double Cream

Whipped until stiff peaks form

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

Hazelnut

Other

Honey

Clear

Method

Spoon the butterscotch sauce around the stollen stack to serve.

Stir in the lemon juice and whipped cream to create a thick butterscotch sauce.

Add the hazelnuts to the pan and stir to coat them in the caramel.

Melt the caster sugar in a frying pan over medium heat until it caramelizes to a deep golden-brown.

Dust the stollen stack with icing sugar.

Mix the cream with the honey in a bowl.

Stack the toasted stollen slices on a plate, layering each with the honey and cream mixture.