Salzburger Nockerl, a sweet, light and fluffy Dumpling

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At one of my visits to Salzburg a couple years ago I was longing for an Austrian sweet dish. We stopped at Cafe Mozart in the Getreidegasse to experience this local dessert.

Salzburger Nockerln

This decadent sweet dish/dessert was prepared by Anneliese Schwarzmann former chef and owner of the Hotel Stadt Mainz in Würzburg

Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts this dish has a long history. It was invented in Salzburg in the 17th century. When preparing the Nockerl batter, the airy mass is arranged on a baking tray in three mounds. This sweet treat is supposed to represent the three hills that surrounds Salzburg.

Vanilla Sugar is preferred. You can Vanilla Sugar here

Salzburger Nockerl are served warm as a main dish or dessert, then dusted with powdered sugar and paired with fruit sauces or a berry jam.

  • preparing Salzburger Nockerln
  • Salzburge Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln preparation
  • Salzburger Nockerln
  • Salzburger Nockerln, Anneliese Schwarzmann
  • The Schwarzmann girls at Stadt Mainz in Wuerzburg