Quark Stollen with apricots and marzipan

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dice the apricots. Mix 300 g with 2 tablespoons of liqueur. Chop the pistachios coarsely. Knead marzipan and 2 tablespoons of liqueur. Sieve 2-3 tablespoons of icing sugar onto the work surface and form the marzipan into a roll about 38 cm long and 3-3.5 cm thick. Mix flour and baking powder in a bowl and press a depression in the middle.

2. 2

   Add eggs, sugar, vanilla sugar and salt to the hollow and mix with some flour from the edge to a thick paste. Cut 125 g butter into cubes and add to the porridge together with the quark and 1 tablespoon of liqueur. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Knead in the apricots and pistachios. Roll out the dough on a floured work surface to a strip (approx. 40 cm x 20-25 cm). Place the marzipan roll lengthwise on one half, fold over the other half of the dough and press down well. If necessary, shape the stollen a little more and place it diagonally on a baking tray (38 x 32 cm) lined with baking paper. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Bake the stollen in about 25 minutes. Cover at the end of the baking time if necessary.

3. 3

   If necessary, shape the stollen a little more and place it diagonally on a baking tray (38 x 32 cm) lined with baking paper. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Bake the stollen in about 25 minutes. Cover at the end of the baking time if necessary. Remove the stollen. Melt 125 g butter. Spread 1/4 on the hot stollen and sieve 1/4 of the icing sugar on top. Repeat the process until butter and icing sugar are used up. Let the stollen cool down on the baking tray. Sprinkle the Stollen with apricots and ground pistachios and serve

4. 4

   Remove the stollen. Melt 125 g butter. Spread 1/4 on the hot stollen and sieve 1/4 of the icing sugar on top. Repeat the process until butter and icing sugar are used up. Let the stollen cool down on the baking tray. Sprinkle the Stollen with apricots and ground pistachios and serve

5. 5

   At 30 pieces:

Nutrition Facts

KCAL
290 kcal

CARBS
35 g

FATS
13 g

PROTEINS
6 g