Marzipan Quark Stollen

from Chefkoch, with a tweak or two from the Skipper.

Ingredients

• 375 g raisins
• 100 ml rum
• 375 g wheat flour
• 4 tsp baking powder
• 125 g Sugar
• "1 pack" Vanillin sugar or vanilla sugar, homemade (Dr Ötker do packs of 8g, so I'd suggest 2 tsp)
• 1 small bottle(s) butter-vanilla flavour and possibly rum flavour
• 1 pinch cardamom, ground
• 1 pinch mace, ground
• 1 tsp orange peel, grated
• 250 g low-fat curd cheese
• 1 egg
• 1 egg yolk
• 150 g butter, soft
• 100 g candied lemon peel
• 200 g almond(s), ground
• 100 g marzipan paste
• 100 g butter, melted
• powdered sugar

Directions

1. Soak the raisins in rum.
2. Drain the raisins and drink the rum.
3. Mix the flour with the baking powder and sift into a mixing bowl.
4. Add the sugar, vanilla sugar, butter-vanilla flavouring, cardamom, mace, orange peel, quark, egg, egg yolk and the soft butter and mix everything well with the mixer on the highest setting for about 5 minutes.
5. Place the dough on a lightly floured work surface and press a well into it.
6. Add the candied lemon peel, ground almonds and rum raisins and work everything into a smooth dough. If it is too sticky (depending on how much liquid the raisins have absorbed), add a little flour.
7. Roll out the dough to a rectangle of approx. 30 x 20 cm.
8. Knead the marzipan well until oil comes out and roll out to a rectangle of 30 x 15 cm.
9. Place the marzipan on the dough so that some dough remains free on the long sides.
10. Roll the dough up from the longer side, not too loosely, place it on the seam and shape it into a stollen.
11. Place the stollen on three layers of baking paper (important, otherwise it will burn from below!) and bake at 150°C for 50-60 minutes.
12. Check occasionally whether it is getting too dark. If so, cover with aluminum foil.
13. Take the stollen out and spread half of the melted butter on it. Immediately sprinkle with powdered sugar. Repeat the process several times.
14. Wrap the cooled stollen tightly in parchment or baking paper and also wrap it in aluminum foil. It will keep for several weeks this way. Chef Koch usually bakes the stollen two to three weeks before Christmas and then lets it rest in a cool place until then.