Germknödel

• 120 ml milk
• 10 g fresh yeast
• 50 g sugar
• 260 g flour
• 5 g vanilla
• 1 pinch salt

• 2 tbsp butter
• 2 tbsp sugar
• 10 red plums
• 1 water glass red wine
• 1 cinnamon stick
• 50 ml apple juice
• 50 ml cherry juice

• 300 g cream
• 300 g milk
• 75 g sugar
• 3 g vanilla
• 3 egg yolks

1. Put the milk, sugar and fresh yeast in a bowl, mix well, cover with plastic wrap and leave at room temperature for 10 minutes. After the mixture is activated, add flour, vanilla and salt and knead. When the dough has the consistency of an earlobe, leave it to ferment again for 30-40 minutes.
2. Put the butter and sugar in a saucepan and caramelise them. After adding the plums, continue to caramelize for 6-8 minutes. Then add red wine, apple and cherry juice and cinnamon and cook until the water evaporates. Finally, blend it and let it cool.
3. Divide the dough into 4 equal pieces and roll out thickly with your hands. Put in the cooled plum sauce in and roll it into a meringue again. Cook both sides of the Knödel in the milk for about 10 minutes.
4. For the vanilla sauce; Boil the cream, milk, half the sugar and vanilla in a pan. In another bowl, whisk the remaining half of the sugar with the egg yolks and add them to the pan by tempering.
5. Place the cooked Germknödel meringues on a platter and drizzle over the vanilla sauce. Finally, garnish with poppy seeds and serve.