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“Knedle” potato dumplings filled with plums served with brandy and sweetmeat sauce
Ingredients
The product needed for this recipe: Gefüllte Pflaumenknödel6 egg yolks
80 g sugar
75 ml brandy
50 g sweetmeat (raisins, nuts, almonds, candied fruit)
Cooking method:
Beat the egg yolks with sugar until fluffy. Next, place the bowl with the egg mixture over a pan filled in 1/3 with boiling water and continue beating the mixture until it becomes thick and fluffy. Then, carefully stir in the brandy. Serve at room temperature with cooked “Knedle” potato dumplings.
