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Ingredients (4 servings)
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500 g Speisetopfen
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150 g Griffiges Mehl
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2 Stk. Eier
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80 g Butter
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400 g Erdbeeren
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Salz, Zucker, Zimt
Preparation
- For the dough, mix 60 g of soft butter with the eggs and a pinch of salt, then knead in the curd cheese and the coarse flour and let it rest briefly.
- Wash and quarter the strawberries, then simmer them in a small pot with some sugar and a pinch of cinnamon over medium heat for 10 minutes into a fruity compote.
- With wet hands, shape the curd mixture into even dumplings and poach in gently simmering salted water for about 12 minutes until they float to the surface.
- Foam the remaining butter in a pan, toss the drained dumplings in it, and serve together with the warm strawberry compote.
