Curd Dumplings with Sour Cherries

Try this delicious cake recipe:

Curd in a tea towel form, squeeze out liquid, then strain. Mix semolina, sour cream, breadcrumbs, egg yolks, vanilla sugar, egg, salt and rum and let stand for about 5 minutes. Add the strained curd and mix well. Leave the mixture to rest for approx.

20 minutes. For the filling, melt cooking chocolate over steam, fold in nuts and cinnamon. Cool slightly until you have a malleable mixture. Form small balls and freeze them. Melt butter in a frying pan and brown crumbs in it. Season the crumbs with powdered sugar and cinnamon.

Take a tablespoon of the curd mixture. Press a piece of chocolate nut ball into it and form a dumpling. Put the chocolate dumplings into boiling salted water. Remove the pot from the heat and let it stand for 10 to 15 minutes (depending on the size) with the lid closed.

Empty the pickled sour cherries into a sieve. Bring the collected juice to boil with honey, thicken with a little potato flour and boil the sour cherries once.

Turn the dumplings in butter crumbs on the other side and arrange them with the sour cherries on plates. Garnish with fresh mint leaves.

Tinnacher, Strong white wine

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