Makes 2 Stollen • Prep 30′ • Overnight soaking • Oven 1h • Easy
Start by soaking the raisins a day ahead: put the raisins into a bowl, add the rum, stir and cover. Leave to soak for 8 hours or overnight.
The next day, put the eggs into a large mixing bowl and add the sugar and vanilla sugar. Slice the vanilla pod lengthwise, scrape out the seeds and add them to the eggs. Whisk until pale.
Add 200g of butter and whisk until creamy. Add the quark and whisk again until creamy.
Preheat the oven to 160°C fan.
In a separate bowl, mix the flour, baking powder, Christmas stollen spice and salt. Gradually add to the wet mix and knead until the dough comes together.
Roughly chop the candied orange peel and add to the dough with the soaked raisins and remaining liquid. Knead into the dough so the fruit is well distributed.
Wetten your hands and place half of the dough on a baking tray lined with baking paper and shape it into an oval. Make two indentations into the dough, lengthwise.
Shape half the marzipan into a sausage as long as the length of the stollen an place into one of the indentations. Fold the dough over the marzipan so that it lands on the second, empty indentation – creating the typical Stollen shape.
Repeat with the remaining dough.
Bake the stollens in the oven for about 1 hour – check whether they are done by inserting a wooden skewer. If it comes out clean, the cake is done.
Melt the remaining 80g of butter. Take the Stollens out of the oven and remove some of the burnt raisins from the surface of the stollen – they will be quite bitter.
Brush each Stollen with a quarter of the melted butter, then dust with a quarter of the icing sugar.
Leave to cool for 15 minutes and repeat the process with the remaining butter and icing sugar. Leave to cool completely.
The Stollens keep covered in foil in a cool place for a couple of weeks.