Quark Stollen with chocolate drops

Name: Quark Stollen with chocolate drops
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Flour; 1 package Baking Powder; 150 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Rum; 2 Eggs (size M); 250 g Edible quark (20 % fat); 225 g Butter; 1 TEASPOON Gingerbread spice; 1 package Lemon aroma; 1 pinch Salt; 100 g Chocolate droplets; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Flour
1 package Baking Powder
150 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Rum
2 Eggs (size M)
250 g Edible quark (20 % fat)
225 g Butter
1 TEASPOON Gingerbread spice
1 package Lemon aroma
1 pinch Salt
100 g Chocolate droplets
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
baking paper

Directions

1
Mix flour, baking powder, sugar, vanillin sugar, rum, eggs, quark, 125 g butter in small pieces, gingerbread spice, lemon aroma and salt first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough.
2
Knead chocolate drops underneath. Grease the stollen mould and put the dough into it. Place on a baking tray lined with baking paper and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes on the middle shelf.
3
Take out, fall out of the mould. Let the studs cool down. Melt 100 g butter and spread the stollen with it. Dust with icing sugar.