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Salzburg Dumplings

with Raspberry Sauce

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Salzburg Dumplings

Salzburg Dumplings - Austrians dream of this airy dessert

35 min.
ready in 45 min.
Ready in
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(8 %)
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(21 %)
Saturated fatty acids5.3 g
Uric acid18 mg
Cholesterol293 mg
Recipe development: EAT SMARTER


for 4 servings
11 ounces
4 tablespoons
½ cup
1 ounce
½ pinch
4 ounces
1 ounce
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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

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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