The Austrian sweet dumpling with a lot of hot air, made from eggs, flour, sugar, and vanilla sugar. The egg whites are beaten and then gently folded into the rest of the ingredients. The distinct shape is from dropping the dough into several mounds with a LARGE spoon into a buttered baking dish. The size of the baking dish will determine how high the mounds can rise, if the baking dish is too large, it will spread first which will make for low dumpling. To get the height, the baking dish should barely accommodate the dough, but not so small that the dumpling overflows. Made from two eggs is sufficient for two people. Since the ratio is 1 Tbsp of flour and sugar for every two eggs, the recipe is easy to multiply.
Salzburg dumpling must be served and eaten right of way. It is quick to prepare, making it a perfect quick fix for soothing those sweet cravings or for treating an unexpected guest to something nice.
Make a trial run before serving this to guests to figure out what dish and how many eggs to use.
SALZBURG DUMPLING
2 egg yolks
1 Tbsp flour
1 pkg. vanilla sugar
rind of 1 lemon, finely grated [optional]
2 egg whites
1 Tbsp sugar
butter or cooking spray
icing sugar for dusting
• Preheat oven to 375F.
• In mixing bowl, whisk together the egg yolks, flour, vanilla sugar and the lemon rinds.
• In a separate bowl beat the egg whites until soft peaks form.
• Add the sugar and beat until stiff peaks form.
• Add a little from the beaten egg whites to the egg yolk mixture.
• Gently stir to loosen up the egg yolk mixture.
• Gently fold the remaining egg whites into the yolk mixture.
• Butter or spray a baking dish.
• Using a large serving spoon, spoon the mixture into the buttered baking dish, making 3 equal mounds.
• Bake for 15 minutes or until golden brown.
• Sprinkle top with icing sugar.
• Serve immediately.
