Almond-Cranberry Stollen

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 2 eggs
• 125 g cranberries, dried, sweetened
• 250 g low-fat curd cheese
• 50 g candied orange peel
• 50 g candied lemon peel
• 200 g almond(s) or pecans, chopped
• 2 tbsp rum
• 500 g flour
• 1 packet of baking powder
• 250 g powdered sugar
• Flour for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Mix 125g butter and sugar using the dough hook of a hand mixer. Beat in the eggs one at a time. Set aside 2 tablespoons of cranberries. Add the quark, candied orange peel, candied lemon peel, remaining cranberries, 150g almonds and the rum and mix well. Mix the flour and baking powder and stir in. Roll out the dough on a floured work surface into a rectangle (approx. 30 x 45cm). Fold the long side in twice towards the middle and press firmly. Fold the other long side in once towards the middle and press firmly. Place the Stollen diagonally on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C for approx. 1 hour. Melt 125g butter. Remove the Stollen from the oven, brush with melted butter while still warm and sprinkle with powdered sugar. Repeat this process until all the sugar and butter are used up. Sprinkle with 2 tablespoons of cranberries and 50g of almonds and serve warm or cold. Butter tastes great with this dish. Tip: For a delicious yet healthy alternative, replace the almonds with the same amount of chopped pecans. These nuts are rich in unsaturated fatty acids.