German quark stollen

As in many countries around the world, the Germans are used to celebrate Christmas as a family around a hearty meal. It is not the Christmas pudding that closes the feast, but the stollen. This elongated cake would represent the baby Jesus wrapped in his swaddling clothes! It is found on all German Christmas markets, alongside other pastries and traditional mulled wine. This cake is famous in Dresden, city in which it was apparently created, first mentioned in 1474.

The Christmas market in Dresden (photo taken from their website).

This almond-flavored bread filled with dried fruit is a festive treat in Germany. Made during the advent, it is tasted at Christmas, so another recipe for those who want to get ahead with the preparations in advance .

Each region of Germany has its own recipe. Some stollens are seasoned with cinnamon, cardamom, nutmeg, vanilla … So do not hesitate to arrange the recipe according to your tastes. For example, you can replace candied lemon peel with candied fruit mix; zest of lemon with orange zest; raisins with dried apricots, rum with kirsch …

I have tried quite a lot of recipes in the last few years, but this recipe, which comes from a fabulous Bavarian farmers wife, is just divine. Only thing that I added is the marzipan because I simply love it .

Recipe German Stollen with quark

  • 200 g butter
  • 175 g sugar
  • vanilla (vanilla sugar or extract)
  • 2 eggs
  • 250 g of quark
  • juice and zest of a lemon
  • 250 g raisins
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 125 g of almond powder
  • 2-3 tbsp of rum
  • 500 g flour
  • 1 packet of dried yeast
  • 1 pinch of cinnamon and ground cloves
  • marzipan (optional)
  • Butter
  • icing sugar

Beat the butter, sugar, vanilla and eggs. Add the quark, zest and lemon juice, raisins, lemon and orange peel, almonds, rum, cinnamon and clove and make a nice smooth paste, kneading in the flour and yeast. Let the dough rest.

Flour the dough a little if it is too sticky and you have trouble handling it.

I add pieces of marzipan before rolling the dough.

Divide the dough in 2. Spread each piece to a thickness of approximately 1 cm in a rectangle. For folding, roll the Stollen on both sides. In the middle place a roll slightly above the other and press a little.

Bake at 180 ° C for 45 – 50 minutes. Cover the cake if it browns too quickly. Remove from oven and brush with melted butter and sprinkle with icing sugar.

Tip The stollen keeps for 2 weeks, wrapped in foil, in a cool place. Thanks to the quark you can even eat it right away.


I like making small bites of Stollen for parties served with mulled wine.

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