Juicy curd stollen

Name: Juicy curd stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 100 g dried apricots; 2 TABLESPOONS Apricot liqueur; 200 g Marzipan raw mass; 100 g Cashew nuts; 500 g Flour; 1 package Baking Powder; 250 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 325 g Low-fat curd; 75 g Pistachios; 7-10 Tbsp cores; 200 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

100 g dried apricots
2 TABLESPOONS Apricot liqueur
200 g Marzipan raw mass
100 g Cashew nuts
500 g Flour
1 package Baking Powder
250 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
325 g Low-fat curd
75 g Pistachios
7-10 Tbsp cores
200 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Chop the apricots roughly and sprinkle with liqueur. Cut marzipan into cubes. Coarsely chop the cashew nuts. Put flour, baking powder, 150 g fat in flakes, sugar, vanillin sugar, eggs and quark in a bowl and knead with the dough hooks of the hand mixer to a smooth dough.
2
Place the dough on a floured work surface and knead again with your hands. Knead in apricots, pistachios and cashew nuts. Roll out the dough on a floured work surface to a rectangle (32x38 cm).
3
Spread marzipan cubes evenly on top. Form the dough into a stollen. Place the Stollen on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 60-70 minutes.
4
Cover the stollen after half the baking time. Take the stollen out of the oven and let them cool down on a cake rack. Melt the rest of the fat, spread 1/4 on the still warm stollen and sieve 1/4 of the icing sugar on top.
5
Repeat the process several times until icing sugar and liquid fat are used up.