Salzburger Nockerl Recipe

From Dorothy McNett's Recipe Book.

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Salzburger Nockerl

From Dorothy McNett's recipes at One of many recipes for this famous Salzburg dessert. It is simply a wonderful souffle but not done in a typical souffle dish. Instead, it is shaped into 3 peaks to resemble the 3 high mountain peaks around the city and then sprinkled with powdered sugar to make the peaks snow covered!

1/4 cup heavy whipping cream
1/4 cup lingonberry jam, or other jam
5 egg whites
1/2 teaspoon fine sea salt
1/2 cup raw sugar
1 tablespoon unbleached all purpose flour
3 egg yolks
1 teaspoon vanilla extract
powdered sugar for sprinkling at serving time

Preheat oven to 400 degrees. Make sure the oven rack is in the center of the oven with no rack above it. Use an oval baking dish about 8 by 10 inches, or a 9 inch pie plate. Pour the heavy whipping cream into the baking dish and then using a teaspoon, randomly dollop in the jam. Set aside. In batter bowl, beat the egg whites and salt to form soft peaks and then gradually beat in the sugar and flour and beat until nice stiff peaks form. Set aside. In a small bowl whisk the egg yolks with the vanilla. Using a silicone or rubber spatula, carefully and gently fold the yolks into the egg whites being careful to not over mix! Just gently fold it together and then carefully spoon it into the baking dish as three mounds. Bake 13 - 15 minutes, or until nicely browned and the souffle is set up. Sprinkle with powdered sugar and serve immediately.

Recipe created 2016-05-15.

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