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EatSmarter exclusive recipe

Salzburg Dumplings

with Raspberry Sauce

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Salzburg Dumplings
392
calories
Calories

Salzburg Dumplings - Austrians dream of this airy dessert

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moderate
Difficulty
35 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat12 g
Saturated Fat Acids5.3 g
Protein13 g
Roughage5.5 g
Sugar added42 g
Calorie392
1 serving contains
Calories392
Protein/g13
Fat/g12
Saturated fatty acids/g5.3
Carbohydrates/g53
Added sugar/g42
Roughage/g5.5
Bread exchange unit4.5
Cholesterol/mg293
Uric acid/mg18
Vitamin A/mg0.2
Vitamin D/μg1.3
Vitamin E/mg2
Vitamin B₁/mg0.1
Vitamin B₂/mg0.4
Niacin/mg3.5
Vitamin B₆/mg0.1
Folate/μg52
Pantothenic acid/mg1.2
Biotin/μg18.3
Vitamin B₁₂/μg0.6
Vitamin C/mg18
Potassium/mg353
Calcium/mg126
Magnesium/mg45
Iron/mg2.6
Iodine/μg10
Zinc/mg1.5

Recipe development: EAT SMARTER
Ingredients
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

Ingredients

for 4 servings
1
11 ounces
4 tablespoons
½
½ cup
1 ounce
½ pinch
7
4 ounces
1 ounce
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Product recommendation

Preparation steps

Step 1/12
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.

Step 2/12
Salzburg Dumplings preparation step 2

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

Step 3/12
Salzburg Dumplings preparation step 3

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

Step 4/12
Salzburg Dumplings preparation step 4

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

Step 5/12
Salzburg Dumplings preparation step 5

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

Step 6/12
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.

Step 7/12
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.

Step 8/12
Salzburg Dumplings preparation step 8

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

Step 9/12
Salzburg Dumplings preparation step 9

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

Step 10/12
Salzburg Dumplings preparation step 10

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

Step 11/12
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.

Step 12/12
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.

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