Mutti's easy Christmas Stollen recipe is great when you're in a hurry - no yeast is used - and it tastes so-o-o-o good! The traditional stollen recipes use yeast, require kneading, and need to rise twice before being baked. This version of Quarkstollen uses baking powder instead.
The German name for this is Quarkstollen aka Cottage Cheese Stollen. I use cottage cheese instead of the Quark, since it's not usually available outside of Germany, and that's what my Mutti used.
I recall my Mutti taking cottage cheese, since it's all she could get when we lived in northern Ontario, Canada, and putting it into a sieve. Then, she'd take a wooden spoon and press it through the sieve. Her way of creaming the cottage cheese. That's the way I did it as well until I decided to use my blender. So much easier.
Easier still? I've started using a full fat Greek yogurt. So good as well.
So, use whichever you have. Either buy or make the quark. Blend the cottage cheese. Use Greek yogurt. Any which way, you'll end up with a super easy, super moist cake.
It's a favorite not only because it's so quick, but it stays so moist. Even though this type of stollen is a tradition for our German Christmas food items, it tastes great throughout the year.
But, somehow, I keep it just for Christmas. That way, it really is a special treat that makes the Christmas celebration that much more special.
Make it as a longish loaf shape. Then press one side (lengthwise) down a bit so that when you slice the stollen (after it is baked) the pieces will have one side higher than the other.
BUT, you can just keep it as a longish loaf as well. After all, looks isn't everything. :)
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