A German X-Mas Classic: Quark Stollen

Pic by Franzi. Stollen made for Post aus meiner Küche.

I participated for the first time at Post aus meiner Küche (PAMK), a beautiful cooking blog idea where you exchange treats from your own kitchen with another person, who loves to cook and bake (this round the topic was Weihnachtsschickerei; means something to send for X-Mas)! For this, I prepared – amongst other things that you will see in later posts – a German X-Mas classic: A stollen! The stollen I made is super-easy to prepare and does not need to rest for several weeks like it is required for other traditional stollen recipes. But the most important thing: It is delicious, promised!


Ingredients:  Makes app. 25 slices.

500 g wheat flour, 1 package baking powder, 1 pinch of salt, ½ TblSp cardamom, peel of ½ lemon, 50 g diced candied lemon peel, 75 g minced almonds, 200 g  raisins, 50 g dried cranberries, 200 g sugar, 250 g low-fat curd cheese (quark), 175 g butter, 2 eggs, 2 TblSps rum plus butter (app. 50 g) and powdered sugar for the topping


Mix and knead all the ingredients until you have a smooth dough and form a loaf. Bake at 175 °C for app. 60-80 minutes. Afterwards, brush the still hot stollen with melted butter and dredge with powdered sugar.

Recipe for PRINT!


These are the delicious treats my PAMK Partner Sabrina sent me: Marzipan Potatoes, Schwarze Sau (a licorice shot), X-mas liqueur, spiced cake, apple – cinnamon marmalade, cookies… and a hand-crafted star! Thanks Sabrina! Pic by Franzi.

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