Strain the quark and mix with soft butter, eggs, and a dash of salt until smooth.
Mix in the semolina and chill for 2 hours.
Roll the dough out on a floured work surface and cut out circles with a cookie cutter.
Place the washed fruit in the circles, fold up the dough, and form dumplings.
Bring a good amount of salt water to boil and boil the dumplings for 10–12 minutes.
In the meantime, heat butter in a pan for the cinnamon crumbs.
Brown the breadcrumbs with cinnamon in the butter.
Remove the dumplings from the water, let drain, and roll in the crumbs.
Dust with powdered sugar before serving.
Notes / Tips / Wine Advice:
This recipe is particularly good for strawberry or plum dumplings. It is entirely up to your personal tastes whether you replace the pit of the small plum with a sugar cube or a piece of marzipan.
Preheat upper and lower oven heat to 400 °F (200 °C).
Remove the crusts from the brioche, cut into small pieces, and soak in milk.
Separate the eggs.
Cream room temperature butter with vanilla sugar, then mix in the egg yolk bit by bit.
Squeeze out the excess milk from the brioche well, then mix into the butter along with the raisins.
Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
Fold into the brioche mixture.
Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about ⅔ of the way with batter.
Set them in a water bath to bake for about 25 minutes.
If they brown too quickly, cover them with aluminum foil.
In the meantime, wash and quarter the strawberries and marinate them in Grand Marnier and confectioner’s sugar.
For the sour cream topping, mix all the ingredients with an immersion blender until foamy.
Place the marinated strawberries on plates, place one scheiterhaufen on each place, and garnish with sour ice cream, strawberry purée, and sour cream topping.
Prepare eight palatschinken according to the recipe.
Preheat oven to 320 °F (160 °C).
For the filling, strain the quark and mix with the other ingredients, folding the whipped cream in last.
Fill the palatschinken with the quark mixture, roll up and cut in half.
Place the pieces like roof shingles in a well buttered casserole dish.
Bake for 5 minutes.
In the meantime, beat together the royale ingredients and then pour over the palatschinken.
Bake for another 20 minutes.
Dust with confectioners sugar before serving on individual plates.
Notes / Tips / Wine Advice:
Garnish Recommendation:
elderberry sorbetThese palatschinken taste excellent even without royale. In that case, they should be rolled up with the ends folded under and baked for about 10 minutes in a well buttered casserole dish.
First, let the washed and sorted strawberries soak for a while in some lemon juice and confectioner’s sugar.
Preheat oven to maximum upper heat.
Begin beating the eggs, add the granulated sugar, then beat to stiff peaks.
Beat the egg yolks with granulated sugar until they are white.
Stir in the strawberry liqueur and beat one more time.
Carefully fold the egg yolk into the beaten egg whites.
Place the marinated strawberries in deep, heat resistant dishes, place an equal amount of soufflé batter on top of each, dust with confectioner’s sugar, and brown in the oven for 5–8 minutes.
Place on saucers, dust with confectioner’s sugar, and garnish with mint leaves.
