half an hour (without resting), elaborately cut white bread into small cubes, pour hot milk.
Stand, strain after 15 min.
Mix 120 g soft butter with vanilla sugar and pinch of salt until creamy. Add 2 eggs and the yolk. Add semolina and strained white bread mass, let the dough stand for 2 hours.
Rinse, clean and quarter the strawberries. Mix with elderflower jelly and let stand for a while.
Melt 100 g butter in a frying pan, toast breadcrumbs and grated almond kernels in it. Stir in 2 tbsp granulated sugar, keep warm.
Form small balls from the marzipan, cover them with the dough. Make marzipan knederl in lightly salted water.
For the marzipan paste:
Cut the marzipan into small pieces, boil in milk and rum and stir until smooth. Whip the yolks and sugar until creamy and add to the milk mixture, stirring continuously. Whisk gently at a low temperature until creamy. Soak gelatine in cold water, squeeze out and let melt in the hot cream. Fold the semi-solid whipped cream into the cooled mixture.
Roll the dumplings in the crumb mixture, arrange on the marinated strawberries. Garnish with powdered sugar and lemon balm.
Sweet wine : O title : Marzipanknoederl on strawberries marinated with elderflower jelly : > strawberries.