Curd Cheese Dumplings with Nougat Filling

Beat the butter with the powdered sugar and egg yolks until creamy. Squeeze the low-fat quark in a tea towel to about 400 g and fold into the butter mixture. Gradually add the fine toast cubes, lemon zest, the scraped out pulp of the vanilla pod, vanilla sugar and durum wheat semolina. Let everything rest for an hour.

Gently melt the nougat in a bain-marie over low heat. Fold in the chopped almonds and leave to cool. Cut out balls from the nougat, form dumplings from the curd and fill them with the balls.

Bring the broth with the ingredients to a boil and cook the dumplings in it for twelve minutes, do not make them. Take out the balls, drain them and roll them in the mixture of rusk, cinnamon and sugar. Use cinnamon sparingly.

The wonderful dumplings go well with stewed plums, vanilla sauce or possibly an arrangement with fresh fruit.

Tip: Use the strawberries best fresh, immediately after purchase!

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