The day before cooking, rinse the raisins and Pat the water and soak in rum with candied fruit. Classical composition is given in the source code. The composition of rum candied fruits can be tailored to your taste. A majority of the votes, our company has converged on the following: raisins light -- 100 g; raisins dark -- 100; -- 100 cranberry; cherry -- 50; -- 50 prunes; dried apricots -- 50; pear -- 50; -- 50 colorful kumquats; candied ginger -- 50. Since my son does not eat dried apricots or prunes, I take as a basis of classical composition, adding a bit of candied pineapple, dried cherries and cranberries.

Remove and chop the zest from one lemon, a squeeze of lemon juice. Rum fruit drain the excess moisture.

Soft butter (250 g) butter vzbit with sugar, add the eggs and continue to beat.

Add to the mix the cottage cheese, vanilla sugar, lemon juice, zest and continue to beat.

Mix flour with baking powder, sift over cheese-egg mixture and knead the dough.

Vmese in the dough at first the almond, then the rum fruits, lightly sprinkle with flour.

Divide the dough into several pieces, shape them stolen ("speleologia the baby") and spread on a baking sheet covered with parchment.

Bake at 180 degrees about 60 minutes. Warm Stollen with melted to grease with vegetable oil (100 g) and sprinkle a thick layer of dust. Leave the parchment sheet until cool. Then each Stollen individually wrapped in parchment to wrap the top tightly with cling film and put in a cool place (on the window sill in the balcony doorway, not in the fridge!) 3--4 weeks for aging.

To open the package before serving the festive new year or Christmas table. Bon appetit! Congratulations, dear cooks!