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Salzburger Nockerl, a sweet, light and fluffy Dumpling

Salzburger Nockerln

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

These Nockerl were baked by Chef Anneliese, also called Schwarzmann girls

  • 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
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