Salzburger Nockerl is a sweet dish typical of Austrian cuisine that is especially popular in Salzburg, as its name implies.
This light and fluffy dessert may remind some people of Salzburg’s snow-capped mountains, but it is definitely a real treat for gourmets.
Such a culinary delight demands fresh ingredients and a talented and motivated chef.
Ingredients: 4 servings:
- 7 egg whites
- 2 egg yolks
- 1 tbsp vanilla sugar
- 1,5 tablespoon flour
- 0,5 cup caster sugar
- zest of half a lemon
- Jam or custard sauce (as base or to serve with)
pre-heat oven to 200°C/~400°F
beat the egg whites, gradually adding the sugar, until they are very stiff
quickly beat in the two yolks, zest, and vanilla sugar without beating too hard
fold in the flour carefully
butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard)
heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset
“mount” them to resemble three little mountains
bake in the oven for 10 minutes until your “Nockerl” have become slightly brown on top
For a fruity taste, bake on a bed of cranberries.