Almond and cranberry stollen

For 30 slices
  • 250 g Butter
  • 200 g Sugar
  • 2 Eggs (size M)
  • 125 g sweetened dried cranberries
  • 200 g chopped almonds
  • 250 g Lean quark
  • 50 g Orangeat
  • 50 g lemon peel
  • 2 EL Rum
  • 500 g flour
  • 1 package Baking powder
  • 250 g Icing sugar
  • flour
90 minutes
light
1.
Mix 125 g butter and sugar with the dough hook of the hand mixer. Stir in eggs one at a time. Set aside 2 tablespoons of cranberries and 50 g of almonds for decoration. Add the quark, orange peel, lemon peel, the rest of the cranberries, 150 g almonds and rum and stir well.
2.
Mix the flour and baking powder and stir in. Roll out the dough on a floured work surface in a rectangular shape (approx. 45 x 30 cm). Fold in the long side twice towards the middle (2/3 of the surface) and press firmly.
3.
Also fold in the other 1/3 towards the middle and press firmly. Place the stollen diagonally on a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-60 minutes.
4.
125 Melt the butter. Take the finished stollen out of the oven, brush with butter and sprinkle with powdered sugar. Repeat the process until the sugar and butter are used up. Sprinkle with cranberries and almonds and serve warm or cold with butter.
1 slice approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 11 g fat
  • 33 g carbohydrates

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