Uschi's Quarkstollen with marzipan filling

Ingredients for 2 servings:

• 200 g butter, soft
• 150 g sugar, fine
• 1 vanilla pod(s), the pulp
• 2 eggs
• 1 egg yolk
• 250 g low-fat curd cheese
• 1 lemon(s), juice and zest, or finesse
• 250 g sultanas
• 50 g currants
• 1 pack of candied lemon, finely chopped
• 1 pack of orange peel, finely chopped
• 4 tbsp rum, 54%
• 200 g almond(s), peeled, ground
• 100 g almond(s), chopped
• 100 ml maple syrup
• 1 tsp, smothered cinnamon
• 1 pinch of cardamom
• 1 tsp, leveled spice mix for Stollen, alternatively gingerbread spice
• 500 g wheat flour, type 550
• 1 pack of cream of tartar baking powder
• 2 packs of marzipan paste
• 2 cl orange liqueur
• 1 pack of flavoring (Orange Finesse), or the grated peel of an unsprayed orange
• Butter, liquid for spreading
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

a unique taste experience

Knead the marzipan mixture with Orange Finesse and 2 cl orange liqueur until smooth and divide. On a baking sheet dusted with powdered sugar, form into two 25cm long logs, wrap them in aluminum foil, and let them rest in the refrigerator for 1 hour. Brush the chopped almonds with maple syrup and let them soak in the rum. Soak the sultanas, currants, finely chopped candied lemon and candied orange peel in rum. Make a foam from the softened butter, sugar, vanilla bean paste, and eggs. Stir in the quark, lemon zest, and juice along with the soaked fruit. Mix the flour, baking powder, and spices and quickly knead into a dough with the ground almonds and the chopped almonds soaked in maple syrup. Halve the dough (makes 2 Stollen), then roll each one out on a floured baking sheet into rectangles (20x30cm). Place the marzipan roll in the center of the dough and fold the dough in on both sides, shape into a stollen, and place on a baking sheet lined with parchment paper. Bake in a preheated oven at moderate heat to approximately 150°C for about 1 hour. Halfway through the baking time, increase the temperature to 160°C. The stollen should not overcook. Brush with melted butter while still hot and dust with powdered sugar. The quark stollen can be eaten immediately after cooling; it’s soft and moist!