Mini quark stollen with marzipan

Name: Mini quark stollen with marzipan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g chopped almond kernels (without skin); 4 TABLESPOONS Orange juice; 150 g dried soft apricots; 200 g Edible quark (40 % fat); 1 Egg (Gr. M); 75 g Sugar; 1⁄2 Package Baking Powder; 225 g + some flour; 3 (à 75 g) Marzipan loaves; 50 g Butter; 3 TABLESPOONS Icing sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g chopped almond kernels (without skin)
4 TABLESPOONS Orange juice
150 g dried soft apricots
200 g Edible quark (40 % fat)
1 Egg (Gr. M)
75 g Sugar
1⁄2 Package Baking Powder
225 g + some flour
3 (à 75 g) Marzipan loaves
50 g Butter
3 TABLESPOONS Icing sugar
baking paper

Directions

1
Roast the almonds in a pan without fat. Deglaze with orange juice and let it cool down. Finely chop the apricots.
2
Mix quark, egg and sugar, stir in almonds with juice and apricots. Mix baking powder and 225 g flour, sieve over the quark mixture. First mix a little with a dough scraper, then knead briefly with your hands on a lightly floured work surface to form a smooth dough.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut dough into thirds. Press each piece of dough with your hands to a flat cake (approx. 18 cm Ø). Place 1 marzipan loaf in the middle of each.
4
Whip one edge of the dough lengthwise over the bread, fold over the other edge and roll slightly inwards (see picture). Shape into a stollen. Press the dough together on the narrow sides. Line a baking tray with baking paper and place the stollen on top.
5
Brush with about 3 tablespoons of water. Bake in a hot oven for 25-30 minutes.
6
Melt the butter and brush the still warm stollen with it. Let it cool down and dust it thickly with icing sugar. Wrapped in aluminium foil, the stollen will keep for about 1 week.