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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A quark cheese and lemon flavored non yeasat stollen, formed in a stollen pan, baut not baked in it( just used for shaping ) for this delcious baked good Note: a stollens pan is similar to a long loaf pan but it has a particular shape so when inverted the stollen has a special shape, often ridged or domed Note: use my International conversion chart and Quark posts to help you with the recipe if needed Ingredients:
100 g cornstarch |
500 g sifted flour |
2 tsp baking powder |
200 g sugar |
1 pkt vanilla sugar or 2 tsp vanilla |
3 eggs |
250 g quark cheese |
250 g raisins |
50 g fine diced candied lemon peel |
1/2 of small bottle of lemon extract |
200 g cold butter cut in pieces |
glaze |
150 g powdered |
juice of a lemon or some rum |
Directions:
1. Combine flour,, cornstarch and baking powder together
2. Cut in the butter in the flour mixture
3. Process ( beat ) the sugar, vanilla sugar, extract, egg and cheese together smooth and add blend in the flour mixture to make a dough
4. it may be a bit sticky
5. Combine raisins and lemon peel together
6. Add and stir in raisins and lemon rind
7. If the dough is too wet or sticky from the cheese, blend in a little extra flour so you can roll out the dough
8. Roll and form dough into a rectangle and then form in traditional stollen shape
9. Place dough in a buttered and floured stollen pan
10. Carefully invert dough from stollen pan onto baking parchement paper lined baking tray
11. Bake stollen 200c about 60 minutes or golden
12. Cover with foil last 15 minutes if browning to fast
13. Note: the pan is used to shape the dough only !
14. When cool combine glaze ingredients and drizzle over stollen
15. Tastes best if allowed to age ovenight
16. Slice to serve- fabulous with coffee
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