Remove the crust from <quantity>2</quantity> slices of white bread and dice into medium pieces

Grind the bread to a coarse powder in a food processor

Add <quantity>250<unit>g</unit></quantity> of drained quark cheese and salt to taste to a bowl

Add <quantity>40<unit>g</unit></quantity>of turbinado sugar and whisk to slightly loosen the cheese

Add <quantity>1</quantity> egg yolk and <quantity>1</quantity> egg. Whisk to combine

Add the pain the mie and <quantity>30<unit>g</unit></quantity> of breadcrumbs

Add <quantity>10<unit>g</unit></quantity> of polenta cornmeal

Add the zest of <quantity>½</quantity> lemon and whisk to combine

Cover the dough with plastic wrap and press against the surface, leaving no air gaps. Refrigerate for at least 2h to set

Place <quantity>1<unit>cup</unit></quantity> wild blueberries and <quantity>1</quantity> lemon peel in a small saucepan over high heat

Add <quantity>¼<unit>cup</unit></quantity> of turbinado sugar and mix until dissolved

Add <quantity>½<unit>cup</unit></quantity> of blueberry juice and cook, stirring until thick

Set aside and allow the blueberry jam to cool to room temperature

Warm a frying pan over medium-high heat

Toast <quantity>2<unit>tbsp</unit></quantity> poppy seeds in the pan until fragrant

Add <quantity>2<unit>tbsp</unit></quantity> rape seeds and toss to evenly toast them. Transfer to a tray to cool

Bring <quantity>600<unit>ml</unit></quantity> of water to a boil in a saucepan over high heat

Add <quantity>500<unit>g</unit></quantity> of white sugar and stir until dissolved

Bring the syrup to a simmer over medium heat

Shape the cooled cheese dough into golf-sized balls and simmer for 5m until firm and puffy

Remove the cheese balls from the syrup and dry the excess moisture. Place in a tray with the toasted seeds and roll around to coat

Add <quantity>2<unit>tbsp</unit></quantity> of the blueberry jam to a serving bowl

Plate the cheese balls on the jam

Top with lemon zest to taste

Drizzle with rapeseed oil to taste. The topfenknödel is ready

Enjoy this classic dish with a nice cup of tea!