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Salzburger Nockerln – a sweet dumpling from Salzburg in Austria (made by my friend Heidi)

In 1983 or 1984 my parents decided to spend summer vacation in Bad Fuessing in Bavaria. My Dad wanted to visit the hot springs and because Bad Fuessing is near the Austrian Border, the whole family had the chance to see a few sights nearby and have a good time.

On one day we all went on a one day trip and decided to eat in a small Austrian restaurant. I don't really remember what we had for dinner, but there was one thing I will never forget – the dessert! This was the first time in my life I ordered some “Salzburger Nockerln”. But this is not the end of my story. As I have mentioned before, we already had something to eat and it was a lot of food. If you have tried these sweet dumplings before, you can imagine how surprised the waitress was, because we all wanted to have one dish per person. She even asked us twice – but we didn't know, that you can feed a whole family with one dish “Salzburger Nockerln”. So if you are planning to come to Austria and want to try this delicious dessert, here´s my advice: split it into pieces and let your family and friends have a try. You won't regret it.

During the last Christmas season, my friend Heidi went to Salzburg and tried a piece of this sweet souffle and because she knows that I really like “Salzburger Nockerln” very much, she prepared some for Christmas.

The recipe is very simple:

Egg WhiteEgg Yolk You need 4 eggs, 50 g sugar, 1 sachet vanilla sugar, 20 g flour, 40 g butter.

Beat Egg White Separate the egg white from the egg yolk. Then beat the egg whites and then add the sugar and the vanilla sugar.
Mix everything together. Now skim three tablespoons of the whipped egg white and mix it with the egg yolk. Sieve the flour into the egg yolk and blend it very carefully.
Combine the stiff egg white and the egg yolk and mix everything together.
Melted butter Spread some (melted) butter onto some fireproof plates. You can use the heat of the oven in order to melt the butter.
Dough on plates Take a dipper or a big spoon and divide the dough on each plate. Pile it up like a little mountain, because the shape of the “Salzburger Nockerln” should remind you of the shape of the Alps.
Bake dough Let the dough bake for about 8 or 10 minutes. Please do not open the oven door or otherwise the “Salzburger Nockerln” will collapse.
Salzburger Nokerl The best thing is just to look through the oven door window and as soon as the summit of the dough turns light brown, the sweet dumplings are ready to eat. 

If you feel like adding a little sugar powder or vanilla sugar, give it a try – it tastes delicious.

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