Topfenknodel

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 2/3 ounces butter (unsalted)
• 2 egg yolks
• 5 1/3 ounces cottage cheese (approx. 20% butterfat content) or 5 1/3 ounces quark (topfen)
• 7 3/4 ounces bread, diced
• 4 1/2 ounces light cream
• 2 2/3 ounces cake flour
• 2 1/8 ounces semolina (also known as cream of wheat)
• 2 egg whites
• 1/16 ounce salt
• 2 tablespoons melted butter
• 1 cup fresh breadcrumbs

Recipe

• 1 pour light cream over diced bread, allow to soak in, stir until smooth. beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in bread soaked in cream.
• 2 whip egg whites, add to mixture, then carefully fold in flour and semolina. let mixture sit in refrigerator for about one hour. form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
• 3 in a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
• 4 toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.