Quark stollen with marzipan-cranberry filling

Name: Quark stollen with marzipan-cranberry filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 275 g dried apricots; 150 g Pecan kernels; 400 g Marzipan raw mass; 175 g dried cranberries; 500 g Flour; 1 package Baking Powder; 2 Eggs (size M); 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 250 g soft butter; 250 g Low-fat curd; 1/2 TEASPOON Cinnamon; 100 g Apricot Jam; 100 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

275 g dried apricots
150 g Pecan kernels
400 g Marzipan raw mass
175 g dried cranberries
500 g Flour
1 package Baking Powder
2 Eggs (size M)
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
250 g soft butter
250 g Low-fat curd
1/2 TEASPOON Cinnamon
100 g Apricot Jam
100 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Dice 200 g apricots finely. Chop 100 g pecans. Knead marzipan, pecans, apricots and 125 g cranberries. Shape into a roll of about 38 cm length. Mix flour and baking powder in a bowl and press a depression in the middle. Add eggs, 125 g sugar, vanilla sugar and salt to the hollow and mix with some flour from the edge to a thick paste.
2
Add 125 g butter in pieces and quark to the rim. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough on a floured work surface in a rectangular shape (32 x 38 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 lined with baking paper. Bake in the preheated oven (electric cooker: 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 for another 20-30 minutes. Cover at the end of the baking time if necessary. Melt 125 g butter. Mix 100 g sugar with cinnamon. Remove the stollen from the oven.
3
Bake for another 20-30 minutes. Cover at the end of the baking time if necessary. Melt 125 g butter. Mix 100 g sugar with cinnamon. Remove the stollen from the oven. Brush with half of the butter and sprinkle with half of the sugar. Repeat the process with the remaining butter and sugar. Let the stollen cool down. Cut 75 g apricots into strips. Mix 50 g pecans, 50 g cranberries and apricots with jam. Dust the stollen with icing sugar before serving. Spread the apricot mixture in the middle
4
Repeat the process with the remaining butter and sugar. Let the stollen cool down. Cut 75 g apricots into strips. Mix 50 g pecans, 50 g cranberries and apricots with jam. Dust the stollen with icing sugar before serving. Spread the apricot mixture in the middle
5
2 hours waiting time