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🍰 Mozart Balls with Orange Glaze

702 kcal · 30 min · 4 servings

Mozart Balls with Orange Glaze Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemon thoroughly.
  2. 2. Grate about one teaspoon of fine lemon zest.
  3. 3. Put 250 grams of quark, 50 grams of semolina, 50 grams of breadcrumbs, 80 grams of sugar, a pinch of salt, the lemon zest, and one egg into a bowl.
  4. 4. Mix all ingredients thoroughly until a smooth dough forms.
  5. 5. Cover the bowl and let the dough rest in the refrigerator for about 20 minutes.
  6. 6. Put about 5 liters of water into a pot.
  7. 7. Cover the pot and bring the water to a boil.
  8. 8. Season the boiling water with two tablespoons of sugar and a pinch of salt.
  9. 9. Set the stove to a low to medium level so that the water simmers gently.
  10. 10. Dust your work surface with flour.
  11. 11. Dust your hands with flour as well.
  12. 12. Shape the dough into a long roll.
  13. 13. Divide the roll into eight equal pieces.
  14. 14. Shape each piece of dough into a flat disc.
  15. 15. Put one teaspoon of nut nougat cream in the center of each disc.
  16. 16. Place a marzipan potato on the cream.
  17. 17. Seal the dough around the filling to form a ball.
  18. 18. Shape the balls into round dumplings with your hands.
  19. 19. Put the dumplings into the gently simmering water.
  20. 20. Cook the dumplings for about 10 to 12 minutes.
  21. 21. Take the dumplings out of the water as soon as they float to the surface.
  22. 22. Peel two oranges all around with a sharp knife.
  23. 23. Remove the white inner pith as well.
  24. 24. Carefully cut the fruit segments out of the membranes.
  25. 25. Halve the remaining orange.
  26. 26. Squeeze the juice from the halved orange.
  27. 27. Put about 150 milliliters of orange juice into a pot.
  28. 28. Stir one teaspoon of cornstarch into the juice.
  29. 29. Bring the mixture to a boil briefly.
  30. 30. Stir in two tablespoons of apricot jam.
  31. 31. Add the orange segments to the sauce.
  32. 32. Keep the orange sauce warm.
  33. 33. Remove the pistachios from their shells.
  34. 34. Finely chop the pistachios.
  35. 35. Melt six tablespoons of butter in a pan over medium heat.
  36. 36. Add the chopped pistachios and five tablespoons of breadcrumbs to the butter.
  37. 37. Roast the mixture for about 3 minutes until golden brown.
  38. 38. Add cinnamon and swirl the pan briefly.
  39. 39. Take the finished dumplings out of the water with a slotted spoon.
  40. 40. Roll the dumplings in the pistachio mixture.
  41. 41. Distribute the Mozart balls onto plates.
  42. 42. Pour the warm orange sauce over them.
  43. 43. Serve the dish immediately.

Nutrition per serving