3 * Hotel Steinerwirt in Zell am See

Salzburg dumplings

Sweet as love and tender as a kiss … The story of a classic and the original recipe for at home

“As sweet as love and as tender as a kiss” – this is how Salzburger Nockerl taste. At least that’s what it says in Fred Raymond’s operetta “Saison in Salzburg”. But before we get to the recipe, a few brief trivia on the subject: Salzburger Nockerl are, technically speaking, a soufflé and therefore sensitive to temperature. The traditional three “Gupfe” (hills) symbolize Mönchsberg, Kapuzinerberg and Gaisberg, the three local mountains of the city of Salzburg. And they were invented in the 17th century, allegedly even by Salome Alt. Salome Alt was the long-time maitress of Prince Archbishop Wolf Dietrich von Raitenau, who had today’s Mirabell Palace built for her. But back to the Salzburger Nockerl: here is our recipe and we wish you a lot of fun and good luck! And if doing it yourself is too tedious – just come to the Steinerwirt in Zell am See!

Ingredients for 4 people, duration 15-20 minutes
350 ml egg white (= approx. 6 eggs)
5 egg yolks
90 g of sugar
50 g flour
2 tbsp cranberries
A pinch of vanilla sugar
pinch of salt
flat ceramic dishes

Caramel sauce
500 g of sugar
400 ml of cream


1. Heat the oven to 200 ° C
2. Spread the cranberries evenly on the bottom of the ceramic dishes
3. Beat the egg whites and sugar with salt to a snow
4. Fold in the flour and vanilla sugar
5. Mix egg yolks well and fold into the mixture
6. Place in ceramic dishes and bake at 200 ° C for approx. 8 minutes
7. For the caramel sauce, caramelize sugar, deglaze with cream, reduce

TIP: For a special taste experience, fold in a little lemon zest to the mass!