John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 packet of baking powder
- 1 tsp cinnamon
- 1 pinch(s) nutmeg, clove(s) and cardamom
- 2 eggs
- 250 g quark (low-fat quark)
- 150 g butter
- 150 g sugar, more if desired
- 1 pinch of salt
- 2 eggs, separated
- 75 g sugar
- 200 g nuts, ground
- ½ bottle of rum flavoring
- 1 tsp cinnamon
- 50 g butter, melted
- powdered sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
filled Stollen without storage time
For the dough, mix the flour with the baking powder and sift. Cream the butter and sugar until light and fluffy, then stir in the eggs, spices, and salt. Knead the quark with the flour mixture and butter mixture until smooth. For the filling, beat the egg yolks with the sugar until creamy and stir in the nuts, sugar, cinnamon, and rum. Beat the egg whites until stiff peaks and fold in. On a floured surface, shape the dough into a thick log approximately 25 cm long. Roll out the log to a width of 30 cm. Spread the prepared filling onto it, leaving a 3 cm border free. Starting at one of the wide sides, roll the dough into a log and press the ends together with your thumb and forefinger. Place three layers of baking paper on the baking tray and carefully place the Stollen on top. Bake the Stollen in a preheated oven at 200°C on the second shelf from the bottom for 45–50 minutes (fan oven for 55 minutes at 180°C). Drizzle the Stollen with butter while it is still hot. Once the liquid has been completely absorbed, dust the entire Stollen with powdered sugar. The quark Stollen doesn’t need to be stored; it can be sliced the next day.
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