German quark stollen

A bit of Christmas tradition!

Zutaten:

Zubereitung:

Beat the butter, sugar, vanilla and eggs. Add the quark, zest and lemon juice, raisins, lemon and orange peel, almonds, rum, cinnamon and clove and make a nice smooth paste, kneading in the flour and yeast. Let the dough rest. Since I am notoriously impatient and use dry yeast I let it rest for about 30 minutes

Flour the dough a little if it is too sticky and you have trouble handling it.

Divide the dough in 2. Spread each piece to a thickness of approximately 1 cm in a rectangle. For folding, roll the Stollen on both sides. In the middle place a roll slightly above the other and press a little.

Bake at 180 ° C for 45 – 50 minutes. Cover the cake if it browns too quickly. Remove from oven and brush with melted butter and sprinkle with icing sugar.

Tip 
The stollen keeps for 2 weeks, wrapped in foil, in a cool place. Thanks to the quark you can even eat it right away

Bon Appetit!