A great cake recipe for any occasion:
Stir lukewarm milk with the crumbled yeast, 1 tbsp sugar and 2 tbsp flour, let this dampfl rise with the lid closed in a warm place for 15 min until it bubbles.
Mix the remaining flour, sugar and salt in a large baking bowl, make an indentation in the center and spread 2/3 of the butter in flakes evenly on the edge. Add the yeast and the egg to the dough and knead it with the dough hook of the mixer, then with your hands until it is smooth. Form into a ball and leave in a warm place with the lid closed for about an hour, until the volume of the dough has increased significantly.
Rinse the raisins, drain and dry thoroughly, and knead into the risen yeast dough with the chopped almonds.
Knead the marzipan with up to half of the powdered sugar and the orange liqueur.
Shape dough into a loaf about 30 cm long, flatten by hand. Form marzipan into a roll the length of the stollen, put it on the dough, fold it, fill it into a greased stollen baking dish. Place the give upside down, dough side down, on a baking sheet lined with parchment paper. Bake in the oven (it does not need to be preheated) at 175 degrees for 50 to 60 min (gas: level 2).
About 20 min before the end of the baking time, remove the Stollen baking dish and finish baking the Stollen uncovered. Grind the remaining butter in a small saucepan.
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