A composition of festivity and tradition (part 2)
In 1730, Augustus the Strong had a giant 1.8-tonne Stollen baked for the Zeithain military camp in Saxony, and the cake was cut up with a specially-made knife. The annual Stollenfest, held in Dresden on the Saturday before the 2nd Advent, is inextricably linked with this event.
Of course, the quality and taste of the Stollen changed over the centuries. Today’s Dresden Christstollen® has only been baked since the end of the last century. Only good-quality products, select ingredients, natural flavours and exotic spices are used. Even though the Stollensiegel seal specifies a basic recipe, every baker gives his/her Stollen its own special character.
The local custom of “Striezel” eating has established itself as a permanent Saxon tradition for centuries. Ever since, the people of Dresden and their guests have spent the Advent period sitting around their coffee table celebrating the special treat that is the Original Dresden Christstollen®.