Saxon Quarkkeulchen

Name: Saxon Quarkkeulchen
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g floury potatoes; 1 glass (720 ml; separation weight: 460 g) Morello cherries; 1/2 glass (360 ml; separation weight: 225 g) Mirabelle plums; 80 g Sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 3 TABLESPOONS Cornstarch; 50 g Raisins; 4 TABLESPOONS Rum or apple juice; 500 g Low-fat curd; 1 pinch Salt; 2 Eggs (size M); 4 TABLESPOONS Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Flour; 7-10 Tbsp white cooking fat; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g floury potatoes
1 glass (720 ml; separation weight: 460 g) Morello cherries
1/2 glass (360 ml; separation weight: 225 g) Mirabelle plums
80 g Sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
3 TABLESPOONS Cornstarch
50 g Raisins
4 TABLESPOONS Rum or apple juice
500 g Low-fat curd
1 pinch Salt
2 Eggs (size M)
4 TABLESPOONS Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Flour
7-10 Tbsp white cooking fat
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash the potatoes and cook for about 20 minutes. Drain, rinse with cold water and let cool a little. Meanwhile drain the cherries and mirabelles and collect the cherry juice.
2
Bring to the boil with 1 tablespoon of sugar, lemon zest and lemon juice. Stir 1 tablespoon of starch in a little cold water until smooth and stir into the cherry juice. Bring to the boil again and fold in the fruit.
3
Wash the raisins, dab dry and soak in rum or apple juice. Peel the warm potatoes and press them through the potato press or mash them finely with a masher. Drain the raisins.
4
Knead curd, remaining sugar, remaining lemon peel, salt, eggs, flour, remaining cornstarch, baking powder, mashed potatoes and raisins with the dough hooks of the hand mixer. Form small cookies (approx. 7 cm Ø) with slightly floured hands.
5
Fry in hot fat (180 °C) until golden brown. Drain on kitchen paper. Sprinkle with icing sugar and serve with some compote. Serve the rest of the compote separately.