Curd cheese stollen wreath with plum jam

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). For the nut filling, mix the ground nuts, cinnamon, 75 g sugar and 2 eggs.

2. 2

   For the dough mix 500 g flour, 125 g sugar, vanilla sugar, 1 pinch of salt and baking powder. Add 2 eggs, quark, rum and 125 g butter in pieces and knead to a smooth dough. Form the dough into a roll and divide it into about 20 pieces.

3. 3

   Press the dough pieces flat. Put the nut filling on one half in the middle and 150 g plum jam on the other half. Press the dough over the filling and form into balls.

4. 4

   Place the dough balls alternately in the mould. Bake in a hot oven for 40-50 minutes. Leave to cool in the mould for about 10 minutes, then turn out of the mould. Meanwhile melt 100 g butter. Brush the still hot stollen alternately with butter and dust with icing sugar.

5. 5

   Let it cool down.

6. 6

   For the caramel nuts, roughly chop whole nuts and caramelise them with 2 tbsp. sugar in a pan. Let it set on a piece of aluminium foil coated with oil. Break the caramel into pieces. Spread 50 g plum jam as small blobs on the stollen and place the caramel nuts on top.

Nutrition Facts

KCAL
360 kcal

CARBS
44 g

FATS
17 g

PROTEINS
8 g