venerdì 18 maggio 2012

Apfel-Quarkstollen (Germany)

Apfel-Quarkstollen  (Germany) (This recipe was sent by Julia)                                             about 16 servings                                                                                           Foto: Apfel-Quarkstollen                                                                                                                      
250 g wheat flour2  tsp baking70 g sugar1 pack of vanilla sugar1 Salt 3 drops of bitter almond flavor 1 pack  orange peel flavor1 egg (size M)100 g soft butter or margarine125 g cottage cheese (low fat) 50 g Citronat50 g candied orange peel75 g raisinsFilling:150 g fine marzipan raw mass125 g apples25 g almonds,  sliced 1 teaspoon ground cinnamonFor spreading and sprinkling:100 g of butter50 grams of powdered sugarBaking sheet with parchment paper three times a laid occupy. Preheat the oven. Top and bottom heat: about 250 ° C hot air: about 230 ° C.Flour in a mixing bowl mix with baking.Add sugar, vanilla sugar, salt, flavor, egg, butter or margarine and cottage cheese. Handle everything with a mixer (dough hook) at the lowest first, then at the highest level to form a dough. Then knead in Citronat, orange peel and raisins on the lightly floured work surface and knead into a smooth dough. Dough into a roll (25 cm) form. Lengthwise with a rolling pin, an approximately 10 cm wide depression in the press center.Marzipan into a roll of 15 cm length form, 10 cm wide and roll into the hollow. Peel apples and cut into cubes. Marzipan with almonds, diced apple and cinnamon sprinkle. The left Teigseite offset slightly to the right beat. The middle part with the hands of the length to form a bead and pull the dough on both sides. The mine on a baking sheet and bake.Reduce the oven temperature for baking. Top and bottom heat: about 180 ° C hot air: about 160 ° C. Inset: upper third Baking time: about 55 minMelt butter in a small saucepan. Spread the "stollen" immediately after baking, with half of it and sprinkle with half the powdered sugar. The "Stollen""can be on a wire rack to cool slightly and repeat the process.     

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