Preheat the oven to 180°C, line a baking dish (about 20 x 30 cm) with baking paper.
Mix the flour with the baking powder and sift. Cut the ham into small cubes. Cream the butter, add the egg yolks one by one, season the mixture with pepper and a pinch of nutmeg and beat until light and fluffy.
Gradually stir in the cream. Beat the egg whites with a pinch of salt until creamy. Fold the beaten egg whites and flour into the butter mixture. Spread the Schöberl dough 1/2 to 1 cm thick in the pan and sprinkle evenly with the ham cubes. Bake in the oven on the middle rack for about 15 minutes until golden brown. Let cool slightly and cut into 1 1/2 to 2 cm diamonds.
The Schinkenschöberl are very suitable for freezing and can be added directly to the hot broth without defrosting.
