Quark Dumplings with Plum Compote
- For the dumplings
- 2 eggs
- 60 grams butter
- 1 organic lemons (zested)
- 1 pinch salt
- 250 grams Quark
- 170 grams Pastry flour
For the plum compote, rinse the plums, halve and remove the pits. Mix the plums in a pot with 250 ml (approximately 1 cup) of water and the sugar. Add the cinnamon stick. Simmer gently for 3 minutes, while stirring. Pour the plum compote in a bowl and let cool. Remove the cinnamon stick.
For the dumplingd, separate the eggs. Beat the egg yolks with the butter, lemon zest, salt and quark until frothy. Stir the flour into the quark mixture. Beat the egg whites until stiff and fold into the quark mixture.
Form little dumplings from the quark mixture and cook in gently boiling salted water for 15 minutes. Heat the butter in a pan and toast the breadcrumbs until golden.
Remove the dumplings from the pot with a slotted spoon and drain well. Distribute the breadcrumbs on the quark dumplings and sprinkle with powdered sugar. Serve with the plum compote.