Topfenknodel

Name: Topfenknodel
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 white 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; To serve; 2 tablespoons melted butter; 1 cup fresh white breadcrumbs

12 ingredients

4 steps

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 white 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
To serve
2 tablespoons melted butter
1 cup fresh white breadcrumbs

Directions

1

Pour light cream over diced white bread, allow to soak in, stir until smooth. Beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in white 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.