Salzburg Dumplings À La Sacher

For the Salzburger Nockerl, bring the milk to the boil with the sliced vanilla pod and a little lemon juice, remove from the heat and allow to infuse. Remove the pod. Butter an oval ovenproof dish and pour in enough vanilla milk to just cover the bottom. Beat cooled egg whites with a pinch of salt and one-third of the sugar with a hand mixer until almost completely firm. Then slowly pour in the remaining sugar. Continue beating until the snow is nice and creamy and firm. Preheat the oven to 220 °C. Add the egg yolks, lemon zest, vanilla sugar, flour and cornstarch to the beaten egg whites and fold everything in with a whisk in 3-4 motions (the mixture should not be completely homogeneously mixed). Now use the pastry card to form 4 typical pyramid-shaped dumplings, place them next to each other in the pan and bake for 10-12 minutes until golden brown. Sprinkle with powdered sugar and serve quickly so that the dumplings do not collapse before serving.

Preparation Tip:

The Salzburger Nockerln taste more fruity if you bake them on a bed of cranberries. If you really want to make sure that all fat residues are removed from the bowl in which you want to beat snow, just rub the bowl with lemon juice!

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