Salzburg Dumplings with Apricot Sauce

Salzburg Dumplings with Apricot Sauce
50 min.


for 4 servings
5 Egg whites
40 grams Powdered sugar
4 Egg yolks
1 Vanilla bean
20 grams Pastry flour
10 grams Cornstarch
30 grams Butter
2 tablespoons Vanilla sugar
150 milliliters Milk
Powdered sugar (for dusting)
For the apricot sauce
1 can Apricots (420 grams))
2 tablespoons Lemon juice
½ teaspoon grated Lemon peel
75 grams Sugar
4 centiliters Apricot liqueur
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Preparation steps

Step 1/8

For the apricot sauce: Drain the apricots in a colander, reserving the juice.

Step 2/8

In a blender, puree the apricots. In a saucepan, combine the puree with 6 tablespoons juice, sugar and lemon juice and cook over low heat 8-10 minutes. Remove from heat, stir in the lemon zest and refrigerate. Stir in the apricot brandy before serving.

Step 3/8

Preheat the oven to 200°C (approximately 390°F). 
Beat the egg whites in a large bowl until stiff. Gradually sprinkle in  the powdered sugar and beat until very stiff and shiny.

Step 4/8

Split the vanilla bean lengthwise and scrape the seeds into a bowl along with the egg yolks and the remaining powdered sugar and beat until thick. Stir in 3 tablespoons of the egg white mixture, then fold in the remaining egg white mixture. Gently fold in the flour and cornstarch.

Step 5/8

Heating the milk in a small saucepan and dissolve the vanilla sugar in it.

Step 6/8

Butter an oval gratin dish and pour the milk into it.

Step 7/8

With a spatula scoop up four to five large amounts of the egg yolk mixture and set them side by side in the baking dish.

Step 8/8

Bake on the middle rack of the oven until golden brown, 10-12 minutes. To serve, spoon the apricot sauce onto plates, top with the dumplings and sprinkle with powdered sugar.