The document provides instructions for making a German Quark Stollen. It details greasing a baking form, weighing and kneading dough made from flour, baking powder and other ingredients, forming the dough into a circle if no form is used, baking the stollen for 60-70 minutes at 160-180°C, cooling it on a wet cloth to prevent breaking, coating it with melted butter and powdered sugar, and wishing readers a merry Christmas and happy new year.