Cinnamon Plum Vargabéles | Old-Time Autumn Dessert

Cook the vermicelli in boiling, lightly salted water for 2-3 minutes, then drain and rinse with cold water. Toss with 20 g of melted butter so the strands do not stick together, then let cool.

Wash the plums, pat them dry, cut them in half, remove the stones, and slice into thin wedges. Sprinkle with the ground cinnamon and 20 g of granulated sugar, then gently toss together.

Separate the eggs. In a bowl, beat the egg yolks with the remaining 80 g of granulated sugar and the vanilla sugar until pale and fluffy, then mix in the curd cheese, sour cream, and the finely grated zest of the washed lemon.