For the quark batter, cream the butter with confectioner’s sugar, add the eggs, then mix in the quark, lemon zest, salt, breadcrumbs, and some rum.

Let sit for about 2 hours.

If the dough is too sticky, mix in 2 more tablespoons of breadcrumbs.

Cut open the apricots, remove the pit, replace with a sugar cube, and wrap in dough to create nice round dumplings.

Place in boiling salt water and cook for about 15 minutes.

For the sugar crumbs, melt the butter and brown the crumbs with the sugar.

Flavor with cinnamon and vanilla sugar.

Roll the dumplings in the crumbs and serve dusted with confectioner’s sugar.