Viennese potato soup
Foto: Johannes Kittel
For the dumplings, whip the butter until fluffy. First add the egg yolks then gradually fold in the semolina, egg whites, vanilla pulp and a pinch of salt. Alternately, add the flour and curd cheese, stirring until a smooth dough is formed. Make a roll out of the dough, wrap in plastic wrap, and leave to rise for about 1 hour.
Press the stones out of the apricots without cutting them. Into the cavity of each, push in one almond wrapped in marzipan. Cut the dough into 12 slices and flatten a little. Place one apricot on each piece. Wrap the fruit in the dough and form smooth dumplings.
Boil some water in a large pot with a pinch of salt, sugar and the apricot brandy. Place the dumplings in boiling water, then turn down the heat and simmer for about 20 minutes until they expand. Meanwhile, heat some butter in a pan and fry the sugar, vanilla sugar and crumbs on low heat until golden brown, stirring regularly. Add an optional pinch of cinnamon. Remove the dumplings, drain well and carefully toss them in the crumbs.
Prepare the dumplings for serving with the rest of the crumbs from the pan and sprinkle with icing sugar. Serve quickly, while still hot.