Curd dumplings with plum and blackberry roast

Ingredients for 5 servings:

• 2 eggs
• 25 g butter, semi-liquid
• 350 g quark (cottage cheese)
• 75 g cake (brioche), grated
• 2 tbsp powdered sugar
• Salt
• lemon(s)
• rum
• 200 g butter
• 100 g nuts, grated
• 100 g almond(s), grated
• 50 g breadcrumbs
• powdered sugar
• Cinnamon
• 1 kg plum(s)
• 125 ml red wine
• 500 g blackberries
• Sugar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Beat the eggs with the curd cheese and the powdered sugar until frothy. Gradually add the butter and aromatics (salt, lemon, rum). Loosely fold in the brioche and let it rest in the refrigerator for about 1 hour. Then form dumplings and let them rest slowly in the lightly sweetened water (about 15 minutes). Meanwhile, heat the butter and briefly toast the nuts, almonds, and breadcrumbs in it, then season with sugar and cinnamon. Strain the finished dumplings and roll them in the breadcrumbs. For the plum and blackberry roast, wash the plums, halve them, and remove the stones. Cook 1/3 of the plums with red wine and sugar to taste until soft, then pass them through a sieve. Bring back to the boil with the remaining 2/3 and fold in the blackberries before chilling.