Stollen cake from the tray with marzipan

Ingredients for 1 servings:

• 400 g flour
• 1 packet of baking powder
• 100 g hazelnuts, ground
• 250 g low-fat curd cheese
• 150 g sugar
• 200 g butter
• 4 eggs
• 1 pack of Bourbon vanilla flavoring
• 100 g candied lemon
• 100 g candied orange peel
• 200 g raisins
• 150 g marzipan paste
• 1 pinch of coriander
• 1 pinch of nutmeg, grated
• 75 g rum for soaking
• 100 g butter
• 100 g icing sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Quick, easy and delicious.

Chop or slice the raisins, candied lemon, and candied orange peel into small pieces, soak in rum, and let marinate thoroughly. Grease a roasting pan (approx. 32 x 39 cm). Preheat the oven to 190°C (top/bottom heat), or 175°C (fan oven). Roast the hazelnuts in a non-stick pan without fat. Coarsely grate the marzipan (preferably frozen beforehand). Mix the flour and baking powder in a bowl. Add the nuts, quark, sugar, bourbon vanilla, eggs, butter, and spices, and knead into a shortcrust pastry. Stir the soaked raisins, candied lemon, and candied orange peel into the dough and knead in the marzipan. Pour the dough into the roasting pan and smooth it down. Bake in the preheated oven for approx. 20-25 minutes. For the top, melt the butter and spread it over the still-warm cake. Dust with powdered sugar and cut into pieces or cubes. Let cool.