Fast nut stollen

Name: Fast nut stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 Eggs (size M); 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 250 g soft butter; 250 g Low-fat curd; 150 g Walnut kernels; 150 g Hazelnut kernels; 50 g Pistachio kernels; 500 g Flour; 1 package Baking Powder; 100 g Icing sugar; 25 g ground pistachio kernels; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 Eggs (size M)
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
250 g soft butter
250 g Low-fat curd
150 g Walnut kernels
150 g Hazelnut kernels
50 g Pistachio kernels
500 g Flour
1 package Baking Powder
100 g Icing sugar
25 g ground pistachio kernels
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Whisk eggs, salt, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Add 125 g butter and quark one after the other. Mix nuts and fold into the egg-fat mixture. Mix flour and baking powder, knead in quickly with your hands. Pour the dough onto a baking tray lined with baking paper and shape into an oval stollen. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas.
2
Level 2) on the middle shelf for 55-60 minutes. Melt 125 g butter in a small pan and spread it on the hot stollen. Dust thickly with icing sugar and let cool off. Wrap in aluminium foil and leave to soak for 2-3 days. Decorate with pistachios
3
waiting time approx. 2 hours