Round cherry quark stollen
easy
120 mins
120 mins
Ingredients
- 1 glass (720 ml) Morello cherries
- 85 g Pistachio kernels
- 300 g Marzipan raw mass
- 1 Protein
- 375 g Low-fat curd
- 750 g Flour
- 100 g crushed almonds
- 1 package Baking Powder
- 300 g soft butter or margarine
- 175 g Sugar
- 3 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 3-4 drops of bitter almond oil
- 1 pinch Salt
- 1 Egg Yolk
- 1 TEASPOON Milk
- 50 g Icing sugar
- 3-4 Tbsp Apricot Jam
- 7-10 Tbsp red sugar pearls
Directions
- 1
Drain the cherries. Chop 60 g pistachios and mix with 200 g marzipan and egg white. Drain the curd. Mix flour, almonds (up to 2 tablespoons) and baking powder. Cream fat and sugar.
- 2
Stir in eggs, lemon peel, baking oil and salt. Add the egg-fat mixture and quark to the flour, knead. Halve the dough. Roll out 2 thin plates (each 80-100 x 18 cm). Spread the marzipan on one plate, sprinkle the other one with remaining almonds.
- 3
Spread cherries on top. Roll up each lengthwise and gobble into a cord. Form into a wreath. Whisk the egg yolks and milk together. Coat the wreath. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour.
- 4
Knead 100 g marzipan and icing sugar. Roll out and cut out figures. Cut the rest of the pistachios in half. Warm up the jam and coat the wreath with it. Decorate with figures, pistachios and pearls.
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