Separate the yolks and egg white, stir the yolks with the vanilla sugar until foamy, stir in the curd cheese and continue to stir until foamy. Mix in the baking powder, flour and semolina. Rub the lemon peel completely and mix in. Beat the egg white until you can turn the container without anything running out, then lift it under the pot. If the mass is too runny, bind with some breadcrumbs or a little semolina. Let rest in the refrigerator for at least 15 minutes.
Melt the butter in a pan, mix well with the breadcrumbs and roast medium brown while stirring constantly. The crumbs should be pourable, not lumpy.
Bring a large pot of salted water to a gentle boil (not boiling, not boiling!). Peel off portions of the quark dough with a wet spoon and carefully place in the water. Professionals manage to form small dumplings with wet hands (repeatedly holding them under the water and rinsing them off). It also uses flour and then wet hands before molding. The gruel makes a firm surface so the dumplings don`t crumble.
Keep the water just below boiling point. After about 5 minutes, when they have risen to the surface, remove the dumplings with a slotted spoon, drain and roll them in the crumbs.
Puree the prepared fruits with the hand blender and place a fruit mirror on the serving plate to serve. Place the dumplings on top, sprinkle 1 tablespoon of toasted breadcrumbs over them and dust with powdered sugar.
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