Marzipan quark stollen with apricots

Name: Marzipan quark stollen with apricots
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 2 Pckg. (à 200 g) dried semi-soft apricots; 5 TABLESPOONS Apricot or amaretto liqueur; 100 g Pistachio kernels; 400 g Marzipan raw mass; 3 tablespoons (approx. 150 g) + 10 go. tablespoon icing sugar; 500 g + some flour; 1 package baking powder, salt; 125 g Sugar; 1 package Vanillin sugar; 125 g + 125 g soft butter; 250 g Low-fat curd, 2 eggs (Gr. M); 1 TABLESPOON ground pistachios for decoration, baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

2 Pckg. (à 200 g) dried semi-soft apricots
5 TABLESPOONS Apricot or amaretto liqueur
100 g Pistachio kernels
400 g Marzipan raw mass
3 tablespoons (approx. 150 g) + 10 go. tablespoon icing sugar
500 g + some flour
1 package baking powder, salt
125 g Sugar
1 package Vanillin sugar
125 g + 125 g soft butter
250 g Low-fat curd, 2 eggs (Gr. M)
1 TABLESPOON ground pistachios for decoration, baking paper

Directions

1
Line baking tray with baking paper. Dice the apricots and, except for 1/4 for decoration, mix with 2 tablespoons of liqueur. Coarsely chop the pistachios. Coarsely grate marzipan, knead with 2 tbsp. liqueur. Shape into a roll (approx. 38 cm) with approx. 3 tbsp. icing sugar
2
Mix 500 g flour, baking powder, 1 pinch of salt, sugar and vanillin sugar. Add 125 g butter in flakes, quark, eggs and 1 tbsp. liqueur. Knead everything first with a hand mixer, then briefly with your hands until smooth. Knead in apricots and pistachios
3
Roll out the dough rectangularly (approx. 25 x 40 cm) on a little flour. Place the marzipan roll lengthwise on one half of the dough. Whip the 2nd half of the dough over it and press it down. If necessary, shape the stollen a little bit and lay them diagonally on the baking tray. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Turn down to 175 °C (fan oven: 150 °C/gas: level 2) and continue baking for about 30 minutes.
4
Melt 125 g butter at low heat. Brush the hot stollen with 1/4 butter, go with 2 1/2. Dust with icing sugar. Repeat this procedure 3 more times. Let the stollen cool down. Decorate with pistachios and rest of apricots