Oriental Quark Stollen

Name: Oriental Quark Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 125 g Dried soft dates; 125 g dried figs; 60 g Pistachio kernels; 1 TEASPOON Cinnamon powder; 1 knife tip grated nutmeg; 1 TEASPOON ground cardamom; 1 TEASPOON ground ginger; 1/2 TEASPOON ground cloves; 1 pinch Salt; 500 g Flour; 1 package Baking Powder; 2 Eggs (size M); 150 g Sugar; 250 g Butter or margarine; 250 g Low-fat curd; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

125 g Dried soft dates
125 g dried figs
60 g Pistachio kernels
1 TEASPOON Cinnamon powder
1 knife tip grated nutmeg
1 TEASPOON ground cardamom
1 TEASPOON ground ginger
1/2 TEASPOON ground cloves
1 pinch Salt
500 g Flour
1 package Baking Powder
2 Eggs (size M)
150 g Sugar
250 g Butter or margarine
250 g Low-fat curd
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Finely dice dates and figs. Chop the pistachios. Mix spices, flour and baking powder in a mixing bowl. Add eggs, sugar, 150 g fat in pieces, quark, dried fruit and pistachios and knead to a dough with the dough hooks of the hand mixer.
2
Roll out the dough on a floured work surface in a rectangular shape (approx. 26 x 28 cm; approx. 1.5 cm thick), form into a stollen and place on a baking tray lined with baking paper. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) Bake for 40-50 minutes. If necessary, cover the last 10 minutes with foil.
4
Melt the remaining fat. Take the stollen out of the oven. Immediately spread some of the melted fat on the stollen and dust with icing sugar. Repeat the process several times.