Quick Nut Stollen

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

Beat the eggs, salt, sugar and vanilla sugar until creamy.

Gradually beat in 125 g soft butter, then fold in the low-fat quark.

Mix the walnuts, hazelnuts and pistachios and fold them into the egg–fat mixture.

Combine the flour and baking powder, sift them over the mixture and quickly knead everything into a smooth dough.

Place the dough on the baking sheet, shape it into an oval stollen and surround it with a foil strip.

Bake on the middle rack for about 55–60 minutes.

Melt 125 g butter, brush the hot stollen all over with it and heavily dust with powdered sugar.

Let cool completely on a wire rack.

Wrap the stollen in foil and let it rest for 2–3 days.