A cake recipe for all foodies:
Soak gingerbread cubes with the milk and amaretto.
Beat egg yolks with powdered sugar and vanilla sugar until warm and cooled to ribbon.
Soak gelatine, squeeze out and let it melt.
Mix the egg yolk mixture with the curd cheese and yogurt, stir through with the gingerbread as well as the gelatine. Fold the beaten egg whites and whipped cream into the mixture. Pour into a large enough bowl, cool in the refrigerator.
Serving: Cut out dumplings with hot spoon and garnish with fruit sauce, vanilla ice cream or orange compote.
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