Farmer's Cheese Stollen with Marzipan - recipe with photo

Farmer's Cheese Stollen with Marzipan

Greetings, friends! The holidays are just around the corner, so I suggest another version of stollen. It is recommended to prepare it 2-3 weeks before the celebration. The shelf life at room temperature is 3-4 weeks. Various spices, candied fruits, and nuts are suitable for the filling.

Total cooking time
not set
Number of servings
2
Recipe difficulty
4 / 5
Vegetarian Halal Kosher

Ingredients

for 2 servings

  • butter 200 g
  • sugar 150 g
  • vanilla sugar 10 g
  • eggs 3
  • farmer's cheese 350 g
  • orange 1
  • dried fruits 200 g
  • dried cranberries 100 g
  • candied peel 100 g
  • almonds 150 g
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • flour 650-700 g
  • baking powder 10 g
  • marzipan 400 g
  • butter 100 g
  • powdered sugar

Instructions

Step 1 of 24

Squeeze the juice from an orange (100 ml will be needed).

Step 2 of 24

Chop the dried fruits.

Step 3 of 24

Pour the orange juice over them and leave for 10 minutes.

Step 4 of 24

Chop the candied fruits.

Step 5 of 24

Crush the nuts.

Step 6 of 24

Cream the butter with sugar and vanilla sugar.

Step 7 of 24

Add the eggs and mix.

Step 8 of 24

Add the farmer's cheese.

Step 9 of 24

Mix.

Step 10 of 24

Add the dried fruits along with the juice.

Step 11 of 24

Mix.

Step 12 of 24

Add nutmeg, cinnamon and ginger.

Step 13 of 24

Mix.

Step 14 of 24

Add almonds, candied fruits and cranberries.

Step 15 of 24

Mix.

Step 16 of 24

Stir in the flour and baking powder, then knead the dough.

Step 17 of 24

Divide the dough into 2 parts and roll each out into an oval shape.

Step 18 of 24

Make a depression about 2 cm to the left of the center.

Step 19 of 24

Place the marzipan to the right of the indentation.

Step 20 of 24

Roll up the stollen.

Step 21 of 24

Line a baking pan with parchment paper or lightly grease it with oil. Place the piece in and put it into an oven preheated to 180 degrees. Bake for one hour.

Step 22 of 24

Melt the butter.

Step 23 of 24

Brush the hot stollen with melted butter.

Step 24 of 24

Dust with powdered sugar, wrap in parchment paper and store at room temperature.

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