John Myers
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Cherry and Marzipan Quark Stollen
The perfect cherry and marzipan quark stollen recipe with a picture and simple step-by-step instructions.
3 days before baking:
- 125 g Dried sour cherries
- 125 Amaretto
Quark dough:
- 200 g Marzipan paste
- 500 g Flour
- 1 packet Baking powder
- 400 g Lowfat quark
- 100 g Butter
- 2 Eggs
- 60 g Sugar
- 20 g Homemade vanilla sugar
- 20 g Homemade lemon sugar
- 1 pinch Salt
- 100 g Almond sticks
After baking:
- 50 g Butter
- 50 g Powdered sugar
3 Tage vor dem Backen:
- Put the dried sour cherries in a bowl and pour the amaretto over them so that they are well covered. Cover with cling film and place in the refrigerator. Stir with a spoon twice a day.
Knead dough:
- Before preparing the quark dough, drain the cherries on a sieve and cut in half. Grate the marzipan mixture. Mix the flour with baking powder in a large bowl. Add the marzipan, quark, butter in pieces, eggs, sugar, salt and almonds. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough.
- Preheat the oven to 175 degrees. Line a baking sheet with parchment paper. Grease the stollen baking pan and dust with flour. Press the dough in and turn it out onto the tray – the form stays on the stollen while baking!
- Put in the middle of the oven and bake for about 40 minutes.
Shortly before the end of the baking time:
- Melt the butter in a saucepan. Take the stollen out of the oven. Brush the hot butter immediately and dust with powdered sugar. Let cool down.
- Tip 6: The quark stollen tastes best fresh. You can also wrap it tightly in baking paper, cling film and aluminum foil for a few days. Then it stays fresh when stored in a cool place.
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