Urmeli's juicy rum pot marzipan cranberry stollen

Ingredients for 1 servings:

• 250 g fruit from the rum pot (use only stone fruit: cherries, mirabelles, plums, peaches)
• 100 ml juice (rum pot liquid)
• 100 g almonds, chopped
• 100 g cranberries, finely chopped
• 200 g marzipan
• 400 g flour
• 4 tsp baking powder
• 75 g ground almonds, more if needed
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 1 pinch of cardamom
• 1 pinch of nutmeg
• 180 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• ½ small bottle(s) of vanilla flavoring
• 5 drops of bitter almond flavor
• ½ pack of orange peel
• 3 drops of orange flavor
• 2 m.-sized eggs
• 250 g low-fat curd cheese
• 120 g butter
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 days 1 hour 40 minutes

juicy quark stollen with a kick!

The night before, mix the rum-soaked fruit with the measured liquid, the chopped almonds, and the chopped cranberries, and let it soak overnight. The next day, grease and flour the Stollen tin. Preheat oven to 250°C (top/bottom heat) and line a baking sheet with three layers of baking paper. Finely dice the marzipan. Mix the flour with the baking powder, ground almonds, and spices. In a large bowl, cream the butter with the marzipan, sugar, vanilla sugar, flavorings, and orange zest until creamy. Add the eggs one at a time, then stir in the quark. Stir in the flour mixture. Finally, stir in the rum-soaked mixture first with a mixer, then carefully fold in with a spatula. The dough will be very sticky and have the consistency of a heavy sponge cake; if desired, add a little more ground almonds (up to 50g). Pour the dough into the Stollen tin like a sponge cake, press it flat with your hands, and then transfer it to the baking sheet. Reduce the oven temperature to 175°C (top/bottom heat). Bake for approximately 60 minutes. After 45 minutes, remove the hood, switch to 160°C (fan oven), and bake for a further 25 minutes. Total baking time: approximately 70 minutes, or slightly less; do the toothpick test. In the meantime, melt the butter. Immediately after baking, brush the Stollen with the butter and sprinkle with powdered sugar. After 10 minutes, remove the Stollen, including the paper, from the oven to a wire rack and allow to cool thoroughly. Then wrap it thickly in foil and let it rest for at least 2 days. The dough will be very sticky, but don’t despair; it’s just how it should be! Don’t knead it; handle the dough like a sponge. The taste and consistency more than make up for it! Be careful when removing it from the oven and allowing it to cool; don’t pull it off the baking sheet too quickly, or it will break; be careful when wrapping it.