Marzipan Nougat Dumplings with Cherry Sauce

For the marzipan nougat dumplings, knead all ingredients quickly (preferably in a mixer) into a dough. Form into a ball and let rest in the refrigerator, wrapped in foil, for at least 1-2 hours (but preferably overnight).

Roll out on a well-floured work surface and divide into about 8-10 equal pieces. Form the nougat into equal balls and enclose with a piece of dough and roll into a dumpling.

Cook in the steamer at 100 °C for about 15 minutes. In the meantime, strain the cherries and collect the juice.

Mix the starch with 3 tablespoons of cherry juice, stir the remaining juice with the sugar in a saucepan and heat.

Pour the mixed starch into the hot juice, bring everything to the boil and continue to simmer until the juice slowly thickens.

Add the cherry brandy and the fruit and season the sauce with lemon juice. Roast the almonds in butter and mix with the powdered sugar.

Roll the finished dumplings in it and serve with cherry sauce.

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