Quark Stollen

Name: Quark Stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 150 g Raisins; 1 package (100 g) Citation; 250 g Butter or margarine; 500 g Flour; 1 package Baking Powder; 2 Eggs; 125 g Sugar; 1 package Vanillin sugar; 250 g Low-fat curd; 1 pinch Salt; 1 TABLESPOON Rum; 125 g chopped almonds; 200 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

150 g Raisins
1 package (100 g) Citation
250 g Butter or margarine
500 g Flour
1 package Baking Powder
2 Eggs
125 g Sugar
1 package Vanillin sugar
250 g Low-fat curd
1 pinch Salt
1 TABLESPOON Rum
125 g chopped almonds
200 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash and drain the raisins. Chop the candied lemon peel roughly. Cut 125 g fat into cubes. Sieve the flour and baking powder onto a work surface and press a depression in the middle. Add eggs, sugar and vanillin sugar to the middle and mix with some flour to a pulp. Add quark, salt, rum and fat cubes to the porridge and knead everything into a smooth dough. Knead in raisins, candied lemon peel and almonds.
2
Let dough rest for about 40 minutes. Roll out to a rectangle (approx. 32x42 cm) on a floured work surface and form into a stollen. Place the Stollen on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 60-70 minutes. Melt the rest of the fat, spread 1/4 on the still warm stollen and sieve 1/4 of the icing sugar on top. Repeat the process several times. Results in approx. 25 slices