Topfenknödel (cottage cheese dumplings)

Instructions

1. Drain the cottage cheese for an hour in a sieve lined with a cloth so it becomes firm.
2. Beat the softened butter with the sugar until creamy, then incorporate the egg yolks one by one.
3. Add the drained cottage cheese, lemon zest and pinch of salt, then the flour. Mix just until a smooth, supple dough forms.
4. Whisk the egg whites to stiff peaks and fold them gently into the dough with a spatula.
5. Shape 8 dumplings the size of a walnut. If using apricots, tuck one into the centre of each dumpling and reseal.
6. Poach the dumplings in a pan of gently simmering salted water (not boiling) for 10 to 12 minutes, until they rise to the surface. Drain them carefully.
7. Melt the butter in a frying pan, add the breadcrumbs and sugar, and fry for 3 to 4 minutes, stirring, until well caramelised.
8. Roll the still-warm dumplings in the golden crumbs and serve straight away, dusted with icing sugar.