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10 apricots
10 cube sugar
120 g butter
120 g semolina
120 g flour
2 yolks
2 egg whites
500 g fresh curd cheese (topfen)
200 g butter
400 g bread crumbs
80 g granulated sugar
vanilla sugar
pinch salt, cinnamon
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Cream the butter and gradually add 2 yolks, semolina and a pinch salt. Beat the egg whites until stiff peak forms and fold it into. Then add the flour and the curd cheese and stir until smooth. Form a roll and allow it to rest in the fridge for about 45 minutes. Then cut off 6 mm thick slices from the dough, stone the apricots, and instead of the stone, stick one piece of sugar cube inside the fruit, squeeze the apricot back together to close it up very tightly. The sugar cube melts inside the apricot when cooked.
Bring a pot of water to a boil and lightly cook the dumplings for about 10 minutes; the dumplings will first sink to the bottom of the pot and then rise to the surface. This shows that they are readily cooked. Take the dumplings out of the water with a strainer.
Now take a skillet, head the butter, add sugar, breadcrumbs and cinnamon and let it lightly roast until the breadcrumbs are golden. Now roll the dumplings in this mixture until they are all coated evenly.