Quark and Almond Stollen

Name: Quark and Almond Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 50 g whole almonds w. skin; 20 g dried apricots; 200 g + some flour; 1/2 package Baking Powder; 75 g crushed almonds; 1 egg, 1 pinch of salt (size M); 1/2 Bottle; 7-10 Tbsp Butter Vanilla Flavour; 75 g + 12 g diabetic sweetness; 100 g soft butter/; 7-10 Tbsp Margarine; 125 g Low-fat curd; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

50 g whole almonds w. skin
20 g dried apricots
200 g + some flour
1/2 package Baking Powder
75 g crushed almonds
1 egg, 1 pinch of salt (size M)
1/2 Bottle
7-10 Tbsp Butter Vanilla Flavour
75 g + 12 g diabetic sweetness
100 g soft butter/
7-10 Tbsp Margarine
125 g Low-fat curd
baking paper

Directions

1
Coarsely chop whole almonds. Finely dice the apricots. Mix 200g flour, baking powder and ground almonds. Add egg, salt, flavour, 75g diabetic sweetener, fat in flakes and quark. Mix everything with the dough hooks of the hand mixer to a smooth dough. Knead in chopped almonds, up to 1 teaspoon, and apricots
2
Form dough on little flour for the stollen. Place on a baking tray lined with baking paper. Pre-bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Then bake at 175 °C (fan oven: 150 °C/gas: level 2) for 35-40 minutes
3
Let the studs cool down. Dust with 12 g diabetic sweetener and sprinkle with remaining almonds