Old Viennese ham noodles, baked

Ingredients for 4 servings:

• 150 g pasta (Fleckerl)
• 4 eggs
• 250 g cream
• 250 g sour cream
• 250 g ham, preferably lightly smoked, no bacon
• 60 g breadcrumbs
• Salt and pepper, white
• n. B. Breadcrumbs for the mold
• n. B. Butter for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fluffy, airy and absolutely delicious, classic Viennese cuisine

Cook the Speckerl in salted water, drain, and let cool. Beat 3 egg yolks and 1 whole egg. Add the cream and sour cream and mix until smooth. Mix into the pasta. Slice the ham into thin slices (the size of a Speckerl) and add to the mixture. Season with salt and white pepper. Then stir in the breadcrumbs. Beat the 3 egg whites until firm and carefully fold into the mixture. Pour into a dish greased with butter and sprinkled with breadcrumbs. Bake in a preheated oven at 180°C until golden brown (this varies depending on the dish. Do the fork test, but it takes about 30 minutes). They taste best served piping hot with some fresh chives. Serve with a green salad. But they also taste very good cold.