Apple and Curd Pockets on Elderberry Soufflé

A simple but delicious cake recipe:

Fat eyes per person: 1

Put the curd cheese in a dish and let it drain for about 3 hours. Then mix it with the remaining ingredients to a dough. Let the curd rest for about 1/2 hour.

In the meantime, rinse the apples, peel them, cut them into quarters, remove the cores and cut them into cubes. Stew them with 2 tablespoons of water and the juice of one lemon until soft. The apple compote should not be too watery.

Using a wet tablespoon, form eight dumplings from the curd dough, place on a damp dishcloth and gently press flat. Put some apple compote on each half of the quark dumplings, fold them carefully and press the edges smooth. Cook the dumplings for 10 minutes in slightly sugared, low boiling water together with the cinnamon stick and the cloves.

In the meantime, mix the sponge cake crumbs with a little bit of cinnamon. Rinse the elderberries, pluck them from the stems and boil them with 3 to 4 tablespoons of water and the sugar. Thicken the mixture with cornstarch, then pass it through a sieve and pour it onto four warmed plates.

Remove the apple-pot pockets from the water, place them on the elderberry sauce and sprinkle with the sponge cake crumbs. Garnish everything together with the mint leaves and bring to the table.

PfundsKur tip: At Christmas time, crushed gingerbread can be used instead of the sponge crumbs.

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