Lavendula's curd dumplings

Ingredients for 4 servings:

• 25 g butter, soft
• 20 g powdered sugar
• 100 g breadcrumbs
• 250 g quark (40%), also semi-skimmed or low-fat quark
• 1 large egg(s)
• 1 pinch of salt
• some vanilla (ground, pulp of a pod, flavoring or vanilla sugar)
• some lemon zest, grated or flavoring
• some salt and sugar for the cooking water
• 80 g butter
• 80 g breadcrumbs
• 4 tbsp cinnamon sugar
• 750 g strawberries
• Sugar, as needed to sweeten the strawberries
• Vanilla, orange peel or alcohol to flavor the strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

light and fluffy and very fine in taste

Beat the butter and powdered sugar until fluffy. Add the salt, vanilla, and lemon juice and stir in with the breadcrumbs. Now stir in the quark and egg. Let the dough rest in the refrigerator for 30 minutes. Then weigh out the dough to make 8 equal-sized dumplings. While you wait, wash and sort the strawberries, and add sugar to taste. Bring a large pot of water to a boil (add a little salt and sugar) and add the dumplings. Bring the dumplings to a boil, then reduce the heat to low and simmer for 12-15 minutes. In a pan, toast 80g of butter and 80g of breadcrumbs. Remove the finished dumplings from the boiling water with a slotted spoon, drain well, and toss in the breadcrumbs. (The amount is just right so that no crumbs remain, but all the dumplings are still nicely coated.) Serve two quark dumplings per serving and sprinkle with plenty of cinnamon sugar. Next to it are sugared strawberries (possibly flavored with a little vanilla, orange peel or alcohol). There is hardly any sugar in the whole recipe and so (if you like it sweet) you can be quite squeamish with the cinnamon sugar. With the not so sweet, fluffy dumplings and the sugared strawberries, the whole thing is a complete success. The recipe is for 4 people as a dessert. For a main course you double the amount. The curd dumplings are not just a delicious dessert in spring with strawberries. You can create them all year round with a variety of fruits: rhubarb compote, apricot compote, (roasted) apple sauce, plum compote, elderberry compote, red fruit compote, amaretto cherries, rum pot, red wine pears, marinated orange segments, hot cherries or raspberries.