Summary

Ingredients

• 125 g butter
• 60 g suar, brown
• 115 grams sugar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 375 g flour type 405
• 125 g flour (whole wheat flour)
• 1 packet baking powder
• 0.5 ½ bottle rum flavor
• 0.5 ½ bottle butter-vanilla flavor
• 0.5 ½ bottle bitter almond flavor
• 1 pinch cardamom
• 1 pinch nutmeg
• 250 g quark 40%
• 5 tablespoon rum 4%
• some milk (if the dough is very tough)
• 250 g raisins or sultanas or currants
• 1 packet lemon peel
• 250 g walnuts, rouhly chopped

For painting:

• 125 g butter, liquid
• Dust over ½ pack powdered sugar

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Instructions

1. Make a fairly firm batter from all the ingredients one after the other.
2. Bake in a well-greased cake tin for about 60 minutes at 175 degrees Celsius.
3. Cover the still warm stollen in 2-3 layers with liquid butter (spread with a pastry brush) and powdered sugar (sieve over it)
4. Well packed in aluminum foil, the stollen will last for several weeks (but this is quite unlikely because it is sure to be eaten very quickly).