Eggs & Raisins
Here’s what we Nobelharts like to do when the days grow shorter, colder, and darker: we light a few candles, curl up on the sofa with a nice cosy blanket, indulge in some seasonal baked goods and maybe have a tipple. If that sounds like your kind of December afternoon, you won’t want to miss out on this spectacular combination, consisting of Jan Kaiser’s stollen and Matthias Sievert’s Eierlikör.
When Billy asked his 100% Saxon father to point him towards Saxony’s best stollen, Michael Wagner didn’t miss a beat: why, it’s the Stollenkaiser’s stollen, of course! The moniker is entirely apt, too, as this lovely, crumbly, yeasty cake truly does reign supreme. It is made only with the finest ingredients according to the traditional recipe passed down to Jan by his great-great-grandfather. (He has only amended one thing and uses butter instead of lard.)
Eierlikör – and no, it’s not quite eggnog – isn’t just for Easter and makes for a fabulous pairing with Jan’s raisin stollen. It’s just as well that we’ve sourced the very best there is, courtesy of none other than Matthias Sievert. Trust this distiller legend to elevate this misunderstood beverage from the sickly sweet corner into a work of art. Rich velvety eggs and Benjaminer cherry schnapps from the Hesselbach valley make for an amazing breadth of complexity. Best enjoyed at 10-14 degrees.
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This set contains
Ovum egg liqueur
What makes this one so special is the addition of cherry brandy from Benjamin cherries of the Haselbach valley, turning it into a complex and multifaceted drink.
The baked stollen are then placed for about 24 hours in damp linen cloths that Jan inherited from his grandmother. Then the Stollen are allowed to rest for a while, to recover from the strain of baking before being buttered and sugared a second time. Finally, they are allowed to ripen for several weeks.