German Curd and Poppyseed Stollen Cake | Easy Recipe | Zucker&Jagdwurst

Ingredients

• For the dough:
• 50 ml (0.25 cup) plant-based milk (lukewarm)
• 50 g (0.25 cup) sugar
• 1/2 cube (21 g / 0.74 oz) fresh yeast
• 350 g (2.75 cups) wheat flour
• 50 g (1.75 oz) ground almonds
• 1 1/2 tbsp Christmas stollen spice
• 1/2 orange (zest)
• 75 g (0.66 stick) plant-based butter (room temperature)
• 125 g (4.5 oz) plant-based curd
• 75 g (2.66 oz) marzipan raw paste
• 50 ml (0.25 cup) orange juice
• For the filling:
• 500 g (1.1 lb) ready-to-bake poppyseed preparation
• 1 tsp baking powder
• plant-based milk
• For after-baking:
• 50 g (0.44 stick) vegan butter (melted)
• 50 g (0.33 cup) powdered sugar