Quark Stollen with Poppy Seeds

Preheat the oven to 180 °C fan (conventional oven 200 °C) and line a baking sheet with parchment paper.

Beat the softened butter with the sugar, finely grated lemon zest and a pinch of salt until creamy.

Add the eggs one at a time, mixing each in completely, then fold in the low-fat quark.

Sift the flour with the baking powder, mix in the ground almonds and add to the butter–quark mixture.

Roll the dough out on a lightly floured surface into a square of about 40 x 40 cm.

Spread the poppy seed filling evenly over the dough.

Fold one side of the dough over to the middle, then fold the other side over halfway and press lightly. Place the stollen on the baking sheet.

Bake the stollen for about 50–60 minutes.

Immediately brush the hot stollen with 100 g melted butter and dust with 50 g powdered sugar. Wrap in aluminum foil and chill.

The next day brush the stollen again with 100 g melted butter and dust with 50 g powdered sugar. Wrap again and chill.

On the third day unwrap, dust lightly with powdered sugar if desired and slice.