Quarkstollen with Apricots

Ingredients

• 175 g dried apricots
• 60 g lemon zest
• 40 ml apricot liqueur
• 230 g soft butter
• 200 g sugar
• 2 tbsp vanilla sugar
• Salt
• 1 untreated lemon (zest)
• 2 Eggs
• 250 g quark
• 80 g chopped almonds
• 500 g flour
• 1 tsp Baking powder
• flour (for working)
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Coarsely chop the apricots. Combine with the lemon zest in a bowl and mix with the apricot liqueur; let steep for at least 2 hours.

2. 2.

   Preheat the oven to 175°C (350°F) with top and bottom heat.

3. 3.

   Cream together 200 g butter, sugar, vanilla sugar, a pinch of salt, lemon zest, and eggs. Fold in the quark, almonds, and drained apricots. Mix flour and baking powder, then knead into the batter. Transfer the dough to a greased loaf pan (or shape by hand onto parchment paper) and bake for about 70 minutes.

4. 4.

   Melt the remaining butter. Brush the still-warm loaf with it and dust generously with powdered sugar. Let cool before serving.