Salzburger Nockerl (Salzburg Soufflé)
Ingredients 3 people or more
4 tablespoons icing sugar
1 teaspoon flour
Some grated lemon peel
2 tablespoons milk
3 tablespoons butter
What Salzburger Nockerl are
Aside with apple strudel, Topfenstrudel and Kaiserschmarrn, the Salzburger Nockerl are the most famous and legendary dessert of Austria. This serves many restaurants to charge shockingly high prices for the soufflé made of little more than egg, sugar and air.
It is said that the "Nockerl" were invented by Salome Alt, the concubine of Salzburg′s Prince Archbishop Wolf Dietrich von Raintenau in the early 17th century. They are quite difficult to make (or easy to mess up) and supposed to resemble the three (?) mountains of Salzburg, probably Kapuzinerberg, Mönchsberg and Gaisberg.
How to prepare Salzburger Nockerl
Separate the yolk and egg whites, and then beat the latter one with 3 tablespoons of icing sugar until thoroughly stiff. Add three yolks, the flour and the grated lemon peel. Mix the butter and the remaining tablespoon of icing sugar with the milk and warm the mixture until liquid, pour it into a small casserole. Take the "dough" and form three chunks in the casserole. Finally, bake the Nockerl at 200 degrees Celsius until golden, the tips should be lightly brown. Add some icing-sugar and serve hot with raspberry sauce.
More Austrian Recipes
Cooking Measures Conversion Tool
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl
Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen
Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl
Converting Kitchen Measures: US vs. Metric
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