curd stollen

166 0

150 g Raisins
1 Pack (100 g) lemon peel
250 g Butter or margarine
500 g flour
1 packet baking powder
2 Eggs
125 g Sugar
1 packet Vanillin sugar
250 g Lean quark
1 Pinch Salt
1 EL Rum
125 g chopped almonds
200 g Icing sugar
flour
baking paper

105 minutes

light

Wash the raisins and let them drain. Roughly chop the lemon peel. Cut 125 g of fat into cubes. Sieve the flour and baking powder onto a work surface, making a well in the middle. Put the eggs, sugar and vanilla sugar in the middle and mix with a little flour to a pulp. Add the quark, salt, rum and cubes of fat to the porridge and knead everything into a smooth dough. Knead in the raisins, lemon peel and almonds. Let the dough rest for about 40 minutes. Roll out into a rectangle (approx. 32x42 cm) on a floured work surface and shape into a stump. Place the Stollen on a baking sheet lined with baking paper and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 60-70 minutes. Melt the remaining fat, spread 1/4 on the still warm stollen and sieve 1/4 of the powdered sugar on top. Repeat the process several times. Makes approx. 25 slices

1 portion approx: