1tspmixed spice(or ¼ tsp each of cinnamon, cloves, ginger, cardamom)
200g(¾ cup + 2 tbsp) butter, softened
250g(1 cup) quark
150g(5 oz) marzipan
For the baked Stollen
115g(½ cup) melted butter, divided
120g(1 cup) icing sugar or as needed
Start by soaking the dried fruit and peel in rum. Add the fruit into a bowl and top with the rum then soak overnight or simply heat in the microwave for a few short bursts until the fruit plumps up. Strain the fruit to get rid of excess liquid, should any remain.
Preheat the oven to 250°C (480°F). Mist a 9x13 rectangular baking tin with cake release and line with parchment paper. Use a double or triple layer of paper to line the bottom of the tin to prevent the bottom of the Stollen from getting too dark.
Measure the flour, sugar and ground almonds into a large mixing bowl. Stir in the baking powder, spices and salt.
Add the eggs, softened butter, quark, zest and vanilla extract and beat together using an electric hand mixer fitted with the dough hooks (or use a stand mixer). Start mixing on the lowest setting then increase the speed gradually until a shaggy dough forms.
Gradually mix in the dried fruit with the mixer then fold the rest in using your hands. Make sure the ingredients are well incorporated into the dough.
Dust a silicone baking mat with icing sugar. Gently warm the marzipan in your hands then roll out to form a rectangle, approximately 8 x 12 inches.
Press half the dough into the prepared tin in an even layer. Add the marzipan, trimming the edges if necessary so it fits neatly. Top with the remaining dough.
Place the stollen in the bottom third of the preheated oven and immediately turn down the temperature to 160°C (325°F). Bake for 30-35 minutes.
Leave the Quarkstollen in the baking tin and brush with half of the melted butter. Dust with icing sugar then repeat the process one more time with remaining butter.
The stollen is ready to eat as soon as it cools but it tastes even better if you let it age. Wrap the cooled stollen in two layers of baking paper and foil and store in a cool and dry spot in your kitchen.
Allow the stollen to mature for one week or longer to allow for the wonderful aromas of the fruit and spices to develop.
Slice into small squares, as needed, to serve. This recipe makes up 30 small stollen bites so you can parcel it up for gifting if you can bear to share!