Summary

Ingredients

• 200 g butter, soft
• 150 g suar, fine
• 1 vanilla pod (s), the pulp
• 2 egg (s)
• 1 egg yolk
• 250 g low-fat quark
• 1 lemon (s), juice and zest, or finesse
• 250 g sultanas
• 50 g currants
• 1 packet lemon peel, finely chopped
• 1 packet orange peel, finely chopped
• 4 tablespoon rum, 5% strength
• 200 g almond (s), peeled, round
• 100 g almond (s), chopped
• 100 ml maple syrup
• 1 teaspoon, leveled cinnamon
• 1 pinch cardamom
• 1 teaspoon, leveled spice mixture for stollen, alternatively gingerbread spice
• 500 g wheat flour, type 550
• 1 packet tartar baking powder
• 2 packs marzipan paste
• 2 cl orange liqueur
• 1 packet flavor (orange finesse) or the grated peel an unsprayed orange
• Butter, liquid for brushing
• Powdered sugar, for dusting

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Instructions

1. Knead the marzipan mass with orange finesse and 2 cl orange liqueur to a smooth mass and divide. Form two 25cm long rolls on a baking mat dusted with icing sugar, wrap them in aluminum foil and leave to rest in the refrigerator for 1 hour.
2. Pour maple syrup over the chopped almonds and let them steep a little. Soak the sultanas, currants, finely chopped lemon peel and orange peel in rum.
3. Make a foam mixture from the soft butter, sugar, vanilla pulp and eggs. Stir in the quark, lemon zest and juice together with the soaked fruits. Mix the flour, baking powder and spices and quickly process into a kneading dough together with the ground almonds and the chopped almonds soaked in maple syrup.
4. Halve the amount of dough (results in 2 stollen) and roll them out into rectangles (20x30cm) on a floured baking surface. Place the marzipan roll in the middle of the dough and fold the dough on both sides, shape into stollen and place on a baking sheet lined with baking paper.
5. Bake in the preheated oven at a moderate heat to approx. 150 ° for about 1 hour. Halfway through the baking time, increase the temperature to 160 ° C. The tunnels shouldn`t get too dark.
6. Brush with melted butter while it is still hot and sprinkle with powdered sugar. The quark stollen can be consumed immediately after cooling, it is soft and juicy!