Cream butter and sugar until light and fluffy.

Add the eggs one at a time and mix in the spices and the salt.

Add the quark to the egg mixture.

Combine flour and baking powder and sift on top of the quark.

Knead all ingredients until just combined.

The dough will be quite soft, wrap it into cling film and allow to rest refrigerated for about 4 hours.

Add all nuts to a food processor and chop finely.

Separate eggs into two bowls and beat the egg whites with a pinch of salt until stiff peaks form.

Beat the egg yolks with the sugar until light and fluffy.

Add nuts, cinnamon, cocoa powder, rum and vanilla extract, and mix well.

Fold in the egg whites.

Pre-Heat oven to 375°F and cover a baking sheet with two layers of parchment paper.

Slightly sprinkle your working space with flour and roll out the dough to a rectangle.

Spread the nut filling on top and leave a border of about 1-inch on all sides.

Roll up from the long side of the dough - ⅓ from one side and ⅔ from the other side.

Transfer the stollen carefully to the prepared baking sheet.

Stollen tends to spread while baking. Place balled up aluminum foil around it to stabilize the shape.

Bake at 375°F for about 40 min. or until fully baked.

Remove from the oven and brush immediately with melted butter.

Allow to cool completely on the baking sheet and sprinkle with powdered sugar to taste.