Cottage cheese stollen

Prepare ingredients:
pour dried fruits with rum, stand from 10 hours to 7 days, then drain the remaining alcohol through a sieve
roast and chop the nuts (should get large pieces)
mix flour, salt, baking powder and chopped nuts
Prepare buttercream base:
combine softened butter and sugar – beat until sugar dissolves
add eggs one at a time (beat in an egg – mix, etc.) – beat until smooth
add lemon and orange zest and orange juice – beat until smooth
add cottage cheese – mix until smooth
Combine cottage cheese-butter mixture with a mixture of dry ingredients
Knead a soft, non-sticky dough
Place the dough on a floured work surface
Flatten the dough into a patty with your hands
Put prepared dried fruits on the cake
Stir dried fruits into the dough
Form stollen blanks:
divide the dough into two parts
flatten each part with your hands into an oval cake, about 1.5 cm thick
with the edge of the palm we make a recess in the cake, dividing it into two unequal parts
wrap the smaller part onto the larger one
hands slightly trim the shape of the stollen blank
transfer it to a sheet of parchment paper, and then to a baking sheet
Bake stollen in an oven preheated to 160-170 degrees for 60-70 minutes
Melt extra butter
Take the stollen out of the oven
Brush the hot stollen generously with melted butter, and then sprinkle generously on all sides with powdered sugar.
Leave the stollen on the table until completely cooled.
Wrap the cooled stollen in parchment paper (each separately), then in foil, and then in cling film
Send stollen to ripen (3-4 weeks) in a cool place

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