John Myers
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Salzburgernockerl with Raspberries
The perfect salzburgernockerl with raspberries recipe with a picture and simple step-by-step instructions.
Salzburg dumplings
- 5 piece Egg white
- 3 piece Egg yolk
- 3 tbsp Sugar
- 4 El Cream
Raspberries
- 100 gram Raspberries
- 1 El Sugar
- 1 shot Rum
“Nockerl”
- Pour 4-5 tablespoons of cream into an ovenproof dish and preheat in the oven at 200 degrees.
- 5 Beat the egg whites with a pinch of salt until stiff…. Beat again with 3 tablespoons of sugar until firm….
- 3 Mix the yolks with a tablespoon of flour and fold in a little snow.
- Now carefully mix the snow and the yolk mixture (mix poorly, so to speak 🙂 traces of the egg yolk mixture may still be visible).
- Form three large “dumplings” in the now hot pan and place in the oven. 12 minutes!
- Do not check whether the tips are nicely browned … or something … otherwise the Salzburger Nockerl will turn into an omelette. (not bad either). The dumplings react to drafts with total collapse 🙂
Raspberries
- Briefly bring about 100 g raspberries (fresh or frozen) to the boil with a tablespoon of sugar and a dash of rum. finished.
Serve
- Carefully maneuver the Salzburger Nockerl from the pan onto the plate – add the raspberries and eat quickly 🙂
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