Moist Quark Stollen

Preheat the oven to 175°C fan (200°C conventional) and line a baking sheet with parchment paper.

Chop the dried apricots finely, place them in a bowl and drizzle with apricot liqueur.

Cut the marzipan into small cubes.

Place the flour, baking powder, 150 g softened butter, sugar, vanilla sugar, egg(s) and low‑fat quark in a mixing/kneading bowl and knead into a smooth dough.

Roll the dough out on a lightly floured surface to a rectangle of about 32 × 38 cm.

Distribute the marzipan cubes and apricots over the dough and press in lightly.

Fold one side of the dough over the centre, then fold the other side over to about halfway and press the seam lightly.

Place the stollen on the prepared baking sheet.

Bake the stollen for 60–70 minutes; after half the baking time, cover with parchment paper if needed.

Remove the stollen from the oven and let it cool slightly on a wire rack.

Melt 100 g butter in a small saucepan.

While still warm, brush the stollen in several passes alternately with melted butter and sifted icing sugar until both are used up.