Sweet nut spaetzle with plum compote

Name: Sweet nut spaetzle with plum compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Flour; 50 g ground hazelnuts; 5 Eggs (size M); 75 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 1 glass (720 ml) Plums; 1/2 Cinnamon stick; 2 TEASPOONS Cornstarch; 2 TABLESPOONS Butter

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Flour
50 g ground hazelnuts
5 Eggs (size M)
75 g + 2 tablespoons sugar
7-10 Tbsp Salt
1 glass (720 ml) Plums
1/2 Cinnamon stick
2 TEASPOONS Cornstarch
2 TABLESPOONS Butter

Directions

1
Mix flour, nuts, eggs, 50 g sugar and 1 pinch of salt with a wooden spoon and beat until the dough starts to bubble. Let dough rest for about 30 minutes
2
In the meantime, drain the plums for the compote. Collect the juice and boil it up to 2 tablespoons in a pot with 25 g sugar and cinnamon stick. Mix the starch with the rest of the juice. As soon as the juice boils, stir in the starch and bring to the boil while stirring. Remove the pot from the heat and add the plums
3
Bring salt water to a boil in a wide pot. Spread the dough in portions on a spaetzle board. Scrape into the water and let it stand for about 3 minutes until the spaetzle rise to the top. Take them out with a skimmer, quench them briefly with cold water and let them drip off. Melt butter in a pan. Add 2 tablespoons of sugar, caramelise briefly and fry the spaetzle in it for about 5 minutes. Arrange the spaetzle with plum compote
4
Waiting time approx. 20 minutes