curd stollen
Even though my schooldays go back several years, every year I make a cheese curd for a recipe that we got a long time ago during the home economics class. And the good thing, it always succeeds! Have fun trying!
Ingredients: (for a large or two small galleries)
1kg of flour
350g butter or margarine
350g of sugar (I take a little less)
4 eggs
500g quark
1 pck. Sukkade
1 pck of orange peel
1 bag of raisins (200g)
1 bag of currants (200g)
100g chopped almonds
100g chopped hazelnuts
2 pck. Baking soda
1 pck vanillin sugar
1 tsp cardamom or:
1 tsp mace
1 pack of stollen spice or similar
1 teaspoon of ground cloves
1 vial of bitter almond oil
1 vial of Rumaroma or some rum
about 200g butter
powdered sugar
Preparation:
Mix the sifted flour and the baking powder with the butter and the sugar, add the eggs and the cottage cheese as well as the other ingredients and knead everything into a dough (best done with the hand).
Form a large or two small pieces from the dough and place on a baking sheet lined with baking paper and bake at 180 - 200 degrees for about 60 minutes (repeat the cooking test as each oven is different!) - melt the butter after baking and spread on the still hot stollen - dust with sifted icing sugar and let cool. Then pack well and pull through!
