Sour Cream Dumplings

For the sour cream dumplings, beat the egg whites until stiff, gradually stir in the sugar and beat again until stiff.

Mix two tablespoons of cream with cornstarch and yolks and fold into the beaten egg whites, carefully fold in flour and 3 tablespoons of cranberry compote.

Use a tablespoon to make dumplings and place them in a greased baking dish. Bake in a preheated oven on the middle shelf at 180°C for 15 minutes.

Sprinkle the sour cream dumplings with sugar and serve immediately.

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