Zwetschenknödel (Sweet Cheese Dumplings with Plum Preserve, Austrian Apricot Whipped Cream)

Ready in: 1/2h Serves: 4 Complexity: medium Origin: Sweets and Desserts

© Ksweber, Kochwiki CC:  

© Ksweber, Kochwiki CC:


1/4kg farmers cheese
60g butter
1 egg
pinch of salt
120g flour
60g sugar
vanilla sugar, lemon zest
bread crumbs
confectioners' sugar
Plum Preserve:
600g pitted fresh plums
300g sugar
2 cloves
cinnamon stick
lemon juice
Austrian Apricot Whipped Cream:
50g apricot jam
200g heavy cream


1. Mix sugar and eggs.
Add farmers cheese, melted butter and flour.
Make a soft dough.

2. With wet hands cut off pieces and form round dumplings.
Place in boiling salted water and boil for 10 min.

3. While dumplings boil, heat butter in a frying pan, add bread crumbs and stir constantly until crumbs are medium brown.
Take dumplings out of water and roll in bread crumbs.
Sprinkle confectioners' sugar on top.

5. Plum Preserve:
Cook all ingredients slowly in some water until skin of fruit starts to peel on edges.

6. Austrian Apricot Whipped Cream:
Whip cream until firm.
Mix gently with apricot jam.

Image: © Ksweber, Kochwiki CC: