John Myers
Quark Stollen without Marzipan
The perfect quark stollen without marzipan recipe with a picture and simple step-by-step instructions.
For painting:
- 1 packet Baking powder
- 100 g Ground hazelnuts
- 100 g Ground almonds
- 1 pinch Salt
- 1 tsp Cinammon
- 1 Msp Ground cloves
- 1 Msp Cardamom
- 1 Msp Ground anise
- 1 pinch Nutmeg
- 180 g Brown sugar
- 250 g Lowfat quark
- 125 g Butter at room temperature
- 2 Pc. Eggs
- 1 Pc. Organic lemon
- 50 g Citronat (Succade)
- 50 g Orange peel
- 150 g Raisins
- 2 tbsp Melted butter
- Powdered sugar
- Mix the flour, hazelnuts, almonds, salt, baking powder and spices in a bowl. Add eggs, quark, butter in flakes, sugar and work it into a smooth dough with your hands.
- Wash the lemon with hot water, rub dry and finely rub the peel. Add the zest and approx. 1 tablespoon of the squeezed juice with the raisins to the dough. Finely chop the lemon peel and orange peel and add to the batter. Knead again vigorously.
- Form the dough on a baking sheet lined with baking paper into an approx. 25 cm long stollen. Cut into the top of the length after approx. 1 cm. Bake in a preheated oven at 190 degrees (or convection 170 degrees) for about 70 minutes. After about 40 minutes, cover with aluminum foil or baking paper so that it doesn’t get too dark.
- Let the stollen cool down and then brush with the melted butter. Dust all over with icing sugar.
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