Grossmutter's Quarkstollen
(Grandmas Stollen made with Quark)
This Stollen uses Quark as an ingredient, which makes it lighter in consistency and it comes with less calories, about 130 per
slice, since there are no added candied fruits either.
My Grandmother used to make it year around and we usually spread a little butter and jam on top of the slices.
This is not the kind of Stollen you eat at Christmas time,
just a simple folk cake.
Ingredients:
(use converter at the bottom of page if needed, I just put both units down as good as possible)
500 gr flour or 18 oz
1 1/2 packages of baking powder or 2 tsp. baking powder
150 gr. sugar or 5 oz sugar
3 eggs
250 gr. Quark or 1 pound of Quark
1/2 lemmon juice + lemon cest of the whole lemon
50 - 100 gr. ground almonds or almond essence or 1/4 to 1/2 cup ground almonds or a few drops of almond essence. (if you do not want to use the almonds at all just substitute with flour)
optional: add 1 cup of raisins to the dough
Instructions:
Layer parchment on cookie sheet.
Preheat oven to: 190 C or 375 F
Sift flower and add all ingedients into bowl. Mix and pour on wooden board.
Now knit it all together. Add a bit extra flower at a time if dough is too moist and does not yet come of your surface.
Form a Stollen (long bread) and put on the baking sheet. Bake in the middle for about 50 min. to an hour. Just check with a wooden stick towards the end.
Let cool on a cooling rack.
You may freeze the Stollen. Wrap in aluminum foil and then pack in zip lock. Let defrost at room temperature.
Keep otherwise at room temperature for about 2 weeks, but you need to wrap it in aluminum foil or it will dry out. Then it can only be used dipped in coffee.
Serve with a bit of fresh whipped cream or like I suggested with butter and jam.
Guten Appetit!
PS.
Quark = denser milk based product than Greek Yoghurt. The link below will get you to Wikipedia for a more detailed description. Whole Foods sells it as do almost all health food stores.
(Grandmas Stollen made with Quark)
This Stollen uses Quark as an ingredient, which makes it lighter in consistency and it comes with less calories, about 130 per
slice, since there are no added candied fruits either.
My Grandmother used to make it year around and we usually spread a little butter and jam on top of the slices.
This is not the kind of Stollen you eat at Christmas time,
just a simple folk cake.
Ingredients:
(use converter at the bottom of page if needed, I just put both units down as good as possible)
500 gr flour or 18 oz
1 1/2 packages of baking powder or 2 tsp. baking powder
150 gr. sugar or 5 oz sugar
3 eggs
250 gr. Quark or 1 pound of Quark
1/2 lemmon juice + lemon cest of the whole lemon
50 - 100 gr. ground almonds or almond essence or 1/4 to 1/2 cup ground almonds or a few drops of almond essence. (if you do not want to use the almonds at all just substitute with flour)
optional: add 1 cup of raisins to the dough
Instructions:
Layer parchment on cookie sheet.
Preheat oven to: 190 C or 375 F
Sift flower and add all ingedients into bowl. Mix and pour on wooden board.
Now knit it all together. Add a bit extra flower at a time if dough is too moist and does not yet come of your surface.
Form a Stollen (long bread) and put on the baking sheet. Bake in the middle for about 50 min. to an hour. Just check with a wooden stick towards the end.
Let cool on a cooling rack.
You may freeze the Stollen. Wrap in aluminum foil and then pack in zip lock. Let defrost at room temperature.
Keep otherwise at room temperature for about 2 weeks, but you need to wrap it in aluminum foil or it will dry out. Then it can only be used dipped in coffee.
Serve with a bit of fresh whipped cream or like I suggested with butter and jam.
Guten Appetit!
PS.
Quark = denser milk based product than Greek Yoghurt. The link below will get you to Wikipedia for a more detailed description. Whole Foods sells it as do almost all health food stores.
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 3/25/2014