For the curd cream, stir all ingredients. Refrigerate.
Combine flour, wheat starch and dry yeast and mix. Add sugar, milk, butter, salt and egg. Meanwhile, beat everything for ten minutes until smooth. Chop the candied orange peel and lemon peel and add. Leave the dough to rest for an hour with the lid closed.
Heat butter in a frying pan. Using a small ladle, add dough to frying pan. Bake on medium fire small cakes of about 8 cm ø on each side for about three minutes. After baking, cut out the dumplings with a round cookie cutter to give them an extraordinary appearance.
Spread a little curd cream between two still warm Liwanzen, put them together and sprinkle with powdered sugar.
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