An Austrian Dessert Fresh Out Of The Oven For Cold Days
- 5 years ago
Salzburger Nockerl – Austrian Dumplings
Bookmark Recipe: https://www.scrumdiddlyumptious.com/salzburg-dumplings
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Mozart was not only known as an extremely gifted composer — the prodigious talent was also a great lover of the finer things in life. With this in mind, we think our delicious Salzburg Dumplings would have been able to keep him away from his piano and sheet music at least for a few minutes!
You'll Need:
- 5 eggs
- 3½ oz sugar
- 1¾ oz raspberries
- 2 tbsp flour
- 1 tbsp starch
- 1 pinch baking powder
- lemon zest
- ½ tsp vanilla extract
- 1 pinch salt
- powdered sugar for the finish
For the raspberry cream:
- 1¾ oz raspberries
- 1⅓ fl oz cream
- 2½ tsp sugar
Here's How:
1. Separate the eggs into five egg whites and three egg yolks (the other two egg yolks aren't needed for this recipe). Next, beat the egg whites until they're stiff and add the sugar with a pinch of salt while doing so.
2. Grate the lemon into the egg yolks and mix in the vanilla extract. Stir the egg yolks until you have an even mixture and add it to the egg whites. Sieve flour, starch, and baking powder on top. Now carefully fold the egg yolks and flour mix into the egg whites.
3. Spoon half of the dumpling mixture into a casserole dish. Spread the raspberries on top and cover them with the second half of the dumpling mixture, creating three "mountains" next to each other. Bake everything in the oven at 360°F for 15 minutes.
4. While the dumplings are baking, turn your attention to the raspberry cream. Crush the raspberries using a fork, whip the cream with sugar until it's stiff, and fold the crushed raspberries into it.
5. After sprinkling on some powdered sugar, it's best to serve the dumplings straight from the oven with the raspberry cream.
Bookmark Recipe: https://www.scrumdiddlyumptious.com/salzburg-dumplings
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
******************************************************
Mozart was not only known as an extremely gifted composer — the prodigious talent was also a great lover of the finer things in life. With this in mind, we think our delicious Salzburg Dumplings would have been able to keep him away from his piano and sheet music at least for a few minutes!
You'll Need:
- 5 eggs
- 3½ oz sugar
- 1¾ oz raspberries
- 2 tbsp flour
- 1 tbsp starch
- 1 pinch baking powder
- lemon zest
- ½ tsp vanilla extract
- 1 pinch salt
- powdered sugar for the finish
For the raspberry cream:
- 1¾ oz raspberries
- 1⅓ fl oz cream
- 2½ tsp sugar
Here's How:
1. Separate the eggs into five egg whites and three egg yolks (the other two egg yolks aren't needed for this recipe). Next, beat the egg whites until they're stiff and add the sugar with a pinch of salt while doing so.
2. Grate the lemon into the egg yolks and mix in the vanilla extract. Stir the egg yolks until you have an even mixture and add it to the egg whites. Sieve flour, starch, and baking powder on top. Now carefully fold the egg yolks and flour mix into the egg whites.
3. Spoon half of the dumpling mixture into a casserole dish. Spread the raspberries on top and cover them with the second half of the dumpling mixture, creating three "mountains" next to each other. Bake everything in the oven at 360°F for 15 minutes.
4. While the dumplings are baking, turn your attention to the raspberry cream. Crush the raspberries using a fork, whip the cream with sugar until it's stiff, and fold the crushed raspberries into it.
5. After sprinkling on some powdered sugar, it's best to serve the dumplings straight from the oven with the raspberry cream.