Apricot Marzipan Stollen

Preheat the oven to 150 °C fan (conventional: 175 °C) and line a baking tray with parchment paper.

Mix the powdered sugar, marzipan and finely ground pistachios into a smooth paste, divide in half and shape into two rolls of about 25 cm each.

Thoroughly mix the quark, sugar, vanilla sugar, oil, milk and eggs in a bowl.

Combine the flour and baking powder, then stir in the dried diced apricots.

Gradually add the flour mixture to the quark mixture and knead into a soft, well-workable dough.

Divide the dough in half and shape into two rolls of about 25 cm each. Flatten each roll slightly, place a marzipan roll on top and wrap the dough tightly around the marzipan.

Twist the two dough strands together and shape into a stollen. Place it on the prepared tray.

Form a firm collar from aluminum foil and place it snugly around the stollen so it keeps its shape while baking.

Beat the egg yolk and brush it evenly over the stollen.

Bake the stollen for 45–50 minutes. If it browns too quickly, loosely cover it partway through baking.

Let the stollen cool slightly, then generously dust it with powdered sugar.