Dumplings: Cut the vanilla bean lengthwise and scrape out the inside, set the pod aside (we will need it later for the sauce).
Mix vanilla pulp, butter, sugar, salt, grated lemon zest, and lemon juice and eggs and mix well with cottage cheese and rye flour. Chill for 3 hours. Bring the milk and 1 l of water with the vanilla pod to the boil in a large pot.
Form 8 equal-sized dumplings from the chilled mixture and press a dent in the center. Fill each with 1/2 tsp Nutella and close the dumpling again. Put the dumplings into the simmering milk water and simmer for 15 minutes.
Toast almond flakes in a pan without fat and mix with the crumbled speculoos.
Lift dumplings out of the water and drain, roll in the crumbs and serve warm.
Raspberry sauce:
Bring red wine, juice, sugar and spices to a boil together and simmer, covered.
Strain and pour over the raspberries.
Puree the whole thing.
It also goes well with vanilla ice cream.
