Stollen confectionery with marzipan

Ingredients for 1 servings:

• 150 g cranberries
• 100 g sultanas
• 100 ml rum
• 150 g butter, room temperature, mildly soured
• 100 g sugar
• 2 pinches of salt
• 200 g low-fat curd cheese
• 1 small lemon(s), organic, zest and juice
• 1 small bottle(s) of rum flavoring
• 400 g wheat flour type 405
• 100 g hazelnuts, ground
• 15 g baking powder
• mineral water if required
• 200 g marzipan paste, fine, room temperature
• 130 g butter, mildly soured, liquid
• 130 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

absolutely delicious, simple and hearty – ideal gift during Advent

The day before, chop the cranberries and sultanas and marinate them in 100 ml of rum. Cream the butter with the sugar and salt until light and fluffy. Then add the quark with the marinated fruit, the lemon zest and juice, and 1 bottle of rum flavoring and mix thoroughly. Now add the flour, baking powder and ground hazelnuts and mix with the dough hook until the dough pulls away from the sides of the bowl. If the dough is too dry, add a little mineral water until the dough reaches the right consistency. Now form this dough into walnut-sized balls and work a little of the marzipan into each ball (everyone determines the amount of marzipan themselves). Place the balls on a baking tray lined with baking paper. Bake in a preheated oven at 180 °C for about 30 minutes. While the balls are still hot, drizzle with the heated butter and then sprinkle with icing sugar. Store this confectionery in a closed container in a place that is not too warm.