Place <quantity>250<unit>g</unit></quantity> of loaf bread without crust in a food processor

Add the zest of <quantity>1</quantity> lemon. Blend on medium speed until the bread is broken down

Add <quantity>50<unit>g</unit></quantity> of all-purpose flour and blend on medium-high speed to get coarse breadcrumbs

Place <quantity>100<unit>g</unit></quantity> of softened butter in a stand mixer with the whisk attachment. Mix on high speed until smooth

Add <quantity>200<unit>g</unit></quantity> powdered sugar. Mix on medium-high speed until you obtain a pale and smooth mixture

Add <quantity>4</quantity> eggs, one at a time, while mixing on high speed

Add a pinch of salt while mixing

Add <quantity>1<unit>kg</unit></quantity> of quark cheese. Mix until completely incorporated, with a smooth and creamy consistency

Add the breadcrumbs and mix by hand until completely combined

Place a colander over a bowl and line it with paper towels

Transfer the batter to the colander, cover it with paper towels, and place it in the refrigerator overnight to drain

Melt <quantity>1<unit>cup</unit></quantity> of butter in a pan over medium heat

Add <quantity>1<unit>cup</unit></quantity> of breadcrumbs and mix until the butter is absorbed and slightly toasted

Add <quantity>¼<unit>cup</unit></quantity> of white sugar just before the breadcrumbs are fully toasted

Place a medium pot with water over medium heat and bring it to a simmer

Make <quantity>80<unit>g</unit></quantity> balls with the batter. Poach for about 15 minutes, or until the balls float and set

Remove the balls from the water and coat them with the buttery breadcrumbs

Plate them and top with buttery breadcrumbs to taste

Sprinkle spruce sugar and powdered sugar to taste, and add <quantity>1<unit>tbsp</unit></quantity> of apricot jam. The topfenknödel are ready

Enjoy!