Patzerl-Stollen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix nuts with cinnamon and 75 g sugar. Mix in 2 eggs. Grease a springform pan with a cane base insert (26 cm Ø) well. Mix flour, 125 g sugar, vanillin sugar, salt and baking powder. Add 2 eggs, quark, rum and 125 g butter in pieces, knead with the dough hooks of the hand mixer to a smooth dough. Form the dough into a roll and divide into 20 pieces.

2. 2

   Press each piece a little flatter. Put the nut filling in the middle of 10 pieces. Whip the dough over it and press it down. Fill the rest of the dough with 150 g plum puree. Place the dough pieces alternately in the mould with the seam facing upwards. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) for 40-50 minutes. Melt 100 g butter in a saucepan. Remove the cake from the oven and let it cool down for 10 minutes. Carefully turn out of the tin. Brush with half of the butter. Dust with 25 g icing sugar. Brush with the remaining butter and dust with 50 g icing sugar.

3. 3

   Remove the cake from the oven and let it cool down for 10 minutes. Carefully turn out of the tin. Brush with half of the butter. Dust with 25 g icing sugar. Brush with the remaining butter and dust with 50 g icing sugar. Let it cool down. Roast the nuts and 2 tablespoons of sugar in a pan until the sugar caramelises. Spread on a piece of aluminium foil coated with oil. Let it cool down. Coarsely chop the caramel nuts. Spread 50 g plum jam as small blobs on the cake. Place the caramel nuts on top

4. 4

   Roast the nuts and 2 tablespoons of sugar in a pan until the sugar caramelises. Spread on a piece of aluminium foil coated with oil. Let it cool down. Coarsely chop the caramel nuts. Spread 50 g plum jam as small blobs on the cake. Place the caramel nuts on top

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
44 g

FATS
19 g

PROTEINS
8 g