Kurfürstlich Sächsischer Christstollen®, made from an old traditional family recipe
The Kurfürstlich Sächsische Christstollen® is a Stollen and will of course also manufactured by hand. The peculiarity lies in the old family recipe and the composition of the individual ingredients.
The Baker family who delivered us is convinced that her Kurfürstlich Sächsischer Christstollen® will find his lovers over Saxony borders.
Electoral Saxon history
The Electorate of Saxony was a territory of the Holy Roman Empire, which by the elevation of the duchy of Saxe-Wittenberg was in 1356 to the electorate by Emperor Charles IV. In the Golden Bull.
As Albrecht II died. 1296, his son Rudolf I followed him into the government. In the dispute between Louis of Bavaria and the Luxembourg Karl to come to the German throne Rudolf take aside with Charles, for which he was in 1356 rewarded with the permanently electorship. Therewith Saxony-Wittenberg had risen permanently to one of the seven German electorates.
In 1470 came the Elector Ernst of Saxony and his brother Albrecht to Pope Innocent VIII. with the request to lift the ban on butter because Church dogma forbade to use butter and milk to Stollen jaws. The Holy Father wrote the so-called “butter letter”, which allowed to use butter, milk and fine ingredients like raisins, almonds and fruits for Stollen in payment of a fine.
Frederick Augustus I of Saxony, often called August the Strong (* 12 May 1670 in Dresden;. † 1 February 1733 in Warsaw) was, from the Albertine line of the princely family of the Wettiner derived Elector of Saxony. By Polish royal dignity Augustus the Strong is often incorrectly referred to as King of Saxony.
In 1730, surpassing August the Strong, Elector of Saxony and King of Poland, with its order for a huge Stollen for the “Zeithainer Lustlager” all previous Stollen weights.
The “Zeithainer Lustlager” was a masterpiece of organization, which caused a stir in Europe. It was not only the largest military review in Europe, it was primarily the most gigantic Barockfest in his time, the “spectacle of the century” which epitome of baroque life is because of its grandeur and opulence to this day.
So he let bake from bakers’ Dresden a giant stollen from master baker Zacharias and sixty Baker servants. The Stollen had a weight of 1.8 tons, was 18 cubits long (about 7 meters), 8 cubits wide (about 3 meters) and 30 centimeters thick. He was baked in a specially oven constructed by Matthäus Daniel Pöppelmann. From Backhaus Mühlberg he was transported by a cart with eight horses. There, the pastry was cut with the famous “Grand Stollen Knife”, divided into 24,000 portions and given to the guests.
To commemorate this event Dresden every year celebrates the Stollen Festival.Since the nineties, the Stollen Festival is part of the program of the Dresdner Striezelmarkt and is at once his climax.