John Myers
Quark Stollen with Nuts and Marzipan
The perfect quark stollen with nuts and marzipan recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 200 g Marzipan
- 200 g Ground hazelnuts
- 2 tsp Ginger bread spice
- 250 g Soft butter
- 150 g Powdered sugar
- 1 pinch Salt
- 500 g Flour
- 3 tsp Baking powder
- 250 g Lowfat quark
- Separate two of the eggs. It is best to place the marzipan in the freezer half an hour before use, then grate coarsely. Mix vigorously with 2 egg whites. Stir in the ground hazelnuts and gingerbread spices. The result should be a tough, spreadable mass. Set aside until further use.
- For the dough, beat 200 g butter, 100 g powdered sugar and salt with the whisk of the hand mixer on the highest setting for a few minutes until frothy. Stir in the two egg yolks and the remaining two eggs one after the other for half a minute each on a high level. Mix the flour and baking powder and stir briefly into the dough alternately with the quark on a low level.
- Roll out the dough on a floured work surface into a rectangle (approx. 30 x 40 cm). The shorter side of the rectangle should be parallel to me. Carefully spread the nut and marzipan filling evenly on the dough. Leave an approx. 2 cm wide border on the right and left, and an approx. 6 – 10 cm wide border at the top and bottom.
- Fold the top and bottom ends of the dough up to the middle. Now fold the upper half of the dough again, so that it covers about half of the lower half of the dough. Press a notch lengthways into the top piece of dough with the edge of your hand. Just in such a way that it gets a tunnel shape. Simply fold the ends of the dough under the dough on the left and right.
- Put the Stollen on a baking sheet lined with baking paper and bake in the preheated oven at 200 degrees (or convection 180 degrees) on the middle rack for about 30 – 35 minutes until golden yellow.
- Then pull the baking paper onto a wire rack to cool down. Brush the still hot Stollen with the remaining melted butter and dust with 3 tablespoons of powdered sugar. Let it cool down and then cover it again with a thick layer of powdered sugar.
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