Apricot dumplings from the wachau á la Sacher
Foto: Johannes Kittel
Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom. With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of
the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy. Preheat the oven on 220 °C. Add the egg yolks, lemon rind, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass shouldn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10–12 minutes until light, golden brown. Dust with icing sugar and serve quickly so the nockerl don’t collapse.
To add a fruity taste, bake on a bed of cranberries. To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.