Salzburger Nockerl (Sweet Austrian Soufflé)
Dessert Salzburger nockerl is a sweet dish typical of Austrian cuisine that is especially popular in Salzburg, as its name implies. It has a subtle sweet taste; it is not too sugary but still delights the taste buds whenever you eat it. You can serve it as a main course, as a dessert, or even with coffee and tea, and there are hardly any people who do not li
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 30 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat oven to 200°C (~400°F).
- 02
Whip the egg whites, gradually adding the sugar, until they are very stiff.
- 03
Quickly beat in the 2 yolks, zest, and vanilla sugar without beating too hard.
- 04
Carefully fold in the flour.
- 05
Butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard if desired).
- 06
Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. "Mount" them to resemble three little mountains.
- 07
Bake in the oven for 10 minutes until your Nockerl have become slightly brown on top.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to own work; view original image record .
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