Serves 7

For the dumplings:
300g vanilla curd cream
2 eggs
0.5 tsp baking powder
2.5dl wheat flour
15g melted butter

For the kissel:
10dl summer berries
8dl water
About 1.5dl sugar
1.5 tbsp potato starch

Mix the dumpling ingredients into an even dough. Put teaspoonful-sized dumplings in water seasoned with a pinch of salt and boil until they float on the surface. Keep warm until served.

For the kissel, boil the berries in water until tender. Sieve the skins out and sweeten the remaining juice with sugar to taste. Blend the starch in a few spoonfuls of cold water and pour the mixture in the hot berry juice. Bring to the boil, constantly stirring, until the juice thickens a bit.

Serve lukewarm with curd dumplings.

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Tags: butter, curd

Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

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Tags: butter, curd, single cream, sour cream