Cream soft butter with egg yolks. Add the curd cheese and season with salt. Beat the egg whites until stiff, mix with the curd mixture, vanilla sugar and lemon zest. Stir in flour and starch and let the mixture rest for 1 hour. Now form dumplings from the mixture with 2 wet spoons and let them simmer in hot salted water for about 6 minutes just below boiling point. Lift out dumplings, roll in toasted breadcrumbs, pour over hot butter and sprinkle well with powdered sugar. Serve with Grant’nsauce. For the Grant’nsauce, slowly stir cranberries with powdered sugar in a mixer on low speed until a creamy sauce is formed (may take some time).
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