For the powidl pockets with potato dough and mascarpone-amaretto ice cream, peel the potatoes the day before and boil until soft. Press them through a potato press (500 g should come out). Mix with the semolina, the soft butter, the egg yolks and the salt to a firm dough. (Attention! Lightly flour a dumpling and cook it in boiling water to test it. If it is too soft, add some semolina, otherwise add some butter).
Season the plum jam with rum, sugar and cinnamon.For the powidl, roll out the potato dough thinly with some flour. Cut out 10 cm circles with a glass or small bowl. Brush the edges with egg yolk. Put 1 tsp of mush on one circle and put a second one on top. Bring water to a boil and let the powidltaschen steep in it for 3-4 minutes.
For the sauce, lightly brown the butter and add the poppy seeds. Later pour over the pockets and dust with the powdered sugar.
For the Powidltaschen with potato dough and mascarpone-amaretto ice cream, bring the ice cream and milk to the boil. Let the almonds steep in it for 20 minutes. Strain through a sieve and blend in the marzipan with a hand blender. Pull off with the remaining ingredients to the rose. Freeze the mixture in the sorbetiere.