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EatSmarter exclusive recipe

Salzburg Dumplings

with Raspberry Sauce
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Salzburg Dumplings

Salzburg Dumplings - Austrians dream of this airy dessert

Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
392
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie392 kcal(19 %)
Protein13 g(13 %)
Fat12 g(10 %)
Carbohydrates53 g(35 %)
Sugar added42 g(168 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.1 mg(7 %)
Folate52 μg(17 %)
Pantothenic acid1.2 mg(20 %)
Biotin18.3 μg(41 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C18 mg(19 %)
Potassium353 mg(9 %)
Calcium126 mg(13 %)
Magnesium45 mg(15 %)
Iron2.6 mg(17 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids5.3 g
Uric acid18 mg
Cholesterol293 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1
11 ounces
4 tablespoons
½
½ cup
1 ounce
½ pinch
7
4 ounces
1 ounce
Preparation

Kitchen utensils

1 Small pot, 1 Casserole dish, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Brush, 1 Hand mixer, 1 Immersion blender, 1 Parchment paper, 1 Lid, 1 Citrus juicer, 1 Rubber spatula, 1 Fine grater, 1 Oven rack

Preparation steps

1.
Salzburg Dumplings preparation step 1

Rinse and dry lemon. Grate lemon peel, halve lemon and squeeze juice. Bring raspberries, 3 tablespoons powdered sugar and 2 tablespoons lemon juice to a boil in a pot. Cover and cook 3 minutes.

2.
Salzburg Dumplings preparation step 2

Puree raspberries finely and pass through a sieve to remove seeds. Allow to cool.

3.
Salzburg Dumplings preparation step 3

Cut vanilla bean lengthwise and scrape out seeds with the back of a knife.

4.
Salzburg Dumplings preparation step 4

Boil milk with scraped vanilla seeds and pod. After boiling, remove from heat and let sit for 20 minutes.

5.
Salzburg Dumplings preparation step 5

In the meantime sift flour, cornstarch and vanilla sugar onto a large piece of parchment paper. 

6.
Salzburg Dumplings preparation step 6

Rinse bowl with remaining lemon juice to be sure it is absolutely free of grease residues and drain excess juice.

7.
Salzburg Dumplings preparation step 7

Separate eggs (you will need 7 white and 4 yolks; save the remaining yolks for another use). Mix whites and 1 pinch of salt with a hand mixer at medium speed until fluffy, beating well.

8.
Salzburg Dumplings preparation step 8

Sprinkle in the sugar and beat at the highest speed to a firm, creamy consistency.

9.
Salzburg Dumplings preparation step 9

Mix 4 egg yolks with 1/4 egg of the egg whites.

10.
Salzburg Dumplings preparation step 10

Add flour mixture and lemon peel to the remaining egg whites and fold in.

11.
Salzburg Dumplings preparation step 11

Remove vanilla pod from the milk. Grease a large oval baking dish with the butter and pour in the milk.

12.
Salzburg Dumplings preparation step 12

Scoop beaten egg mixture in large mounds (each 1 large spoonful) in the mold and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) for 10-12 minutes. Sprinkle with remaining icing sugar and serve immediately with raspberry sauce.