Quark Dumplings with Raspberry Purée

Remove the crust from the white bread or toast and cut into small cubes.

In a bowl, beat 40 g softened butter with the vanilla sugar, 5 tbsp sugar, lemon zest and a pinch of salt until light and fluffy.

Stir in the quark, eggs and all-purpose flour (Type 405), then gently fold in the bread cubes.

Cover the quark mixture and chill for about 60 minutes.

Bring a large pot of salted water to a boil.

Form small dumplings from the chilled mixture, drop them into the water and cook for about 10 minutes.

Meanwhile, toast the breadcrumbs in 50 g butter until golden brown, let cool briefly and mix with 50 g sugar and cinnamon.

Puree the raspberries with 2 tbsp sugar until smooth.

Lift the dumplings out with a slotted spoon, let them drain briefly and roll them in the breadcrumbs.

Spread a little raspberry purée on plates, arrange the quark dumplings on top and serve the remaining purée separately.