Liwanzen with Quark and Powidl Stuffing

Melt yeast in a little milk and stir with a little flour to a dampfl. Keep warm, sprinkled with flour, and let rise until doubled in volume. Stir the dampfl well with milk, egg, rum, sugar, vanillin and salt. Gradually add flour and mix until a smooth, thick dough. Cover and rest in warm place for 15 min. Heat little butter in a frying pan. Using a tablespoon, place round portions of dough in the frying pan and bake over medium heat until golden on both sides. Remove from the frying pan and keep warm in the heated oven at 50 °C. Proceed in the same way with the remaining dough.

Stir powidl with rum. Mix the squeezed out quark with cream, lemon zest, vanillin fraîche and yogurt.

Spread 1/3 of the Liwanzen with cream cheese, another third with Powidl. Place one quark and one powidl bug on top of each other, place an uncoated liwanze on top and press lightly until smooth. Serve with plum compote.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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