Curd Dumplings

First, remove the crusts from the toast and crumble the rest. Dry for about 1/2 hour in the oven at 100 °C.

Beat the butter together with 3 tablespoons of sugar, the salt and the pulp of the vanilla pod until fluffy, then beat in the whole eggs and the curd.

Then stir the dried toast crumbs evenly into the curd mixture and set aside at room temperature for about 1 hour.

After the resting time is over, form small dumplings from the mixture and boil them in salted water for 10 -15 minutes.

Mix the remaining 2 tablespoons of sugar, breadcrumbs and cinnamon in a deep dish and roll the cooked, drained dumplings in it.

Serve either a compote or a berry sauce with the curd dumpling.

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