Salzburger Nockerl – Austrian Dumplings

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. Distribute 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 Salzburg Dumplings straight from the oven with the raspberry cream.

Both the dumpling mix and cream are half made up of air. That's definitely a good enough reason to dig into a second helping of this Austrian specialty, right? ;-) 


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