Juicy Mascarpone Quark Stollen

Name: Juicy Mascarpone Quark Stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 125 g whole almonds (with skin); 500 g Flour; 1 package Baking Powder; 200 g Butter or margarine; 1 package Vanillin sugar; 175 g Sugar; 3 Eggs (size M); 275 g Low-fat curd; 125 g Mascarpone; 50 g Candied candied peel and candied orange peel (candied lemon peel); 175 g Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

125 g whole almonds (with skin)
500 g Flour
1 package Baking Powder
200 g Butter or margarine
1 package Vanillin sugar
175 g Sugar
3 Eggs (size M)
275 g Low-fat curd
125 g Mascarpone
50 g Candied candied peel and candied orange peel (candied lemon peel)
175 g Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Roughly chop the almonds. Put flour, baking powder, 100 g fat, vanillin sugar, sugar, eggs, quark and mascarpone into a mixing bowl. Use the dough hooks of the hand mixer to make a smooth dough. Place the dough on a floured work surface and knead again with your hands. Roll out dough on a floured work surface to a rectangle (32cm x 38 cm). Sprinkle evenly with candied lemon peel, candied orange peel and 100 g almonds. Shape into a stollen.
2
Place the Stollen on a baking tray lined with baking paper and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 55-60 minutes. After about 45 minutes of baking time cover the stollen with aluminium foil. Take the stollen out of the oven and place it on a rack to cool down. Melt the remaining fat. Spread 1/3 on the still warm stollen and sieve 1/3 icing sugar on top. Repeat the process twice more. Sprinkle with remaining almonds