Stuffed Curd Cheese Mozart Dumplings with Spiced Oranges

Dumpling mixture: Mix toast cubes with egg, egg yolk, low-fat curd cheese and flavorings to form a dough and let rest in the refrigerator for about 30 minutes.

Filling: Knead the marzipan with the finely chopped pistachios until smooth and roll out. Form the nougat into 10 small balls, wrap with the marzipan and freeze for 30 – 45 minutes.

Cut the curd dough into even pieces and wrap the nougat-marzipan balls with the dough. Steep in lightly salted water for about 5 minutes. When cooked, drain well and roll in the gingerbread and breadcrumb mixture.

Spiced oranges: Peel oranges and cut into 4 mm thick slices. Caramelize sugar, deglaze with brandy and pour orange juice. Add star anise, cinnamon stick, vanilla pod, star anise and cloves and simmer gently for about 15 minutes. Bind with a little cornstarch. Put in the orange slices and let them steep for 4 – 6 hours. Arrange the spiced orange slices decoratively on a plate and place the dumplings on top.

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