Simple marzipan quark stollen
For many, a homemade stollen is simply a must during the Christmas season – and this marzipan-quark stollen shows just how easy it can be. Instead of long resting times, you get a moist, aromatic dough that stays especially soft thanks to the quark and tastes wonderful even fresh from the oven.
The fine pieces of marzipan, almonds and the fruity mixture of raisins, candied orange peel and candied lemon peel provide the classic stollen taste, while the delicate layer of butter and powdered sugar gives the pastry its festive character.
A stollen that can be made without much effort – perfect for Advent, as a gift or for a cozy afternoon by candlelight.
1 hour 25 minutes
Total Time
45 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 100 g | Raisins |
| 70 g | finely chopped candied lemon peel |
| 70 g | Finely chopped candied orange peel |
| Optional: Rum for soaking | |
| 100 g | Marzipan paste |
| 1 | Egg |
| 80 g | Sugar |
| 100 g | Butter or clarified butter |
| 250 g | Low-fat quark |
| 250 g | Flour |
| 1/2 packet | Baking powder |
| 1 pinch | salt |
| 1 pinch | cardamom |
| 100 g | Sliced almonds |
| AFTER BAKED: | |
| 60 g | liquid butter |
| Icing sugar for dusting |
Instructions
Step 1 of 6:
Wash the raisins and dry them on a kitchen towel. If desired, soak the raisins overnight in rum along with the finely chopped candied orange and lemon peel. However, you can also use all three ingredients as they are.
Step 2 of 6:
Preheat the oven to 180 °C (350 °F) top/bottom heat. Line a baking sheet with parchment paper.
Step 3 of 6:
Cut the marzipan into very small pieces. Mix with the egg, sugar, and butter until a smooth mass forms. Then briefly stir in the quark, flour with baking powder, cardamom, and salt. Finally, mix in the almonds, candied orange and lemon peel, and raisins along with the remaining rum.
Step 4 of 6:
Shape the dough into a roll on a well-floured surface. Then either place it in a greased stollen baking pan and press lightly. Invert the stollen with the baking pan onto the baking sheet and bake. Alternatively, you can bake the stollen wonderfully without a pan. Simply place the dough roll on the baking sheet, place an aluminum foil ring around it so the stollen doesn't spread too much.
Step 5 of 6:
Bake for a total of 45 minutes. (If baking in a pan, remove the pan after 30 minutes and finish baking uncovered for the remaining approx. 15 minutes)
Step 6 of 6:
After about 10 minutes of cooling, pour or brush the still warm stollen with melted butter. Don't worry if some spills over; it will soak into the base of the stollen. Then generously dust the stollen with powdered sugar.
