Quark dumplings with cranberries and blueberry sauce

Ingredients for 4 servings:

• 120 g potatoes, cooked
• 2 eggs, separated
• 50 g sugar
• 150 g quark
• 60 g flour
• 1 tsp baking powder
• 50 g cranberries
• 500 g blueberries, in their own juice
• 2 tbsp powdered sugar
• 1 cinnamon stick(s)
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Mash the potatoes or pass them through a ricer. Mix with the sugar, quark, flour, baking powder, egg yolks, cranberries, lemon zest, and a pinch of salt. Beat the egg whites until stiff and carefully fold in. Refrigerate the batter for 20 minutes. During this time, you can prepare the sauce. Strain the blueberries, reserving the juice. Bring the juice to a boil with the cinnamon stick and powdered sugar and simmer for 5 minutes. Dissolve the cornstarch in 1 tablespoon of water and stir into the blueberry juice. Continue simmering until the juice begins to thicken. Then add the blueberries to the juice. Reheat the sauce and keep it warm, as it will be served warm with the quark balls. Melt the butter in a pan over low heat and slide 1 tablespoon of batter into the pan for each quark ball. Turn the quark balls over after 2 minutes and bake for another 2 minutes. Serve the quark balls with the warm blueberry sauce.