Juicy Quark Stollen with Nut Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 packet baking powder
- 1 teaspoon cinnamon
- 1 pinch (s) nutmeg, cloves and cardamom
- 2 egg (s)
- 250 g quark (low-fat quark)
- 150 g butter
- 150 g suar, more if you like
- 1 pinch (s) salt
For the filling:
- 2 egg (s), separated
- 75 grams sugar
- 200 g nuts, round
- 0.5 ½ bottle rum flavor
- 1 teaspoon cinnamon
- 50 g butter, melt
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, mix flour with baking powder and sieve. Mix butter and sugar until foamy, stir in eggs, seasoning and salt. Knead the quark with the flour mixture and butter mixture to form a smooth dough.
- For the filling, beat the egg yolks with sugar until creamy and stir in the nuts, sugar, cinnamon and rum. Beat egg whites until stiff and fold in.
- Shape the dough into a thick roll about 25 cm long on a floured work surface. Roll out the rolling pin 30 cm wide.
- Spread the prepared filling on it, leaving a 3 cm wide border free.
- Roll up the dough piece from one of the broad sides into a roll, press the ends together with your thumb and forefinger.
- Place three layers of parchment paper on the tray and carefully place the stollen on top.
- Bake the Stollen in the preheated oven at 200 degrees on the 2nd shelf from the bottom for 45 - 50 minutes (convection 55 minutes at 180 degrees).
- Drizzle the hot stollen with the butter. When it is completely absorbed, dust the entire stollen with powdered sugar.
- The quark stollen does not need storage time, it can be cut the next day.
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