A regional delicacy in the Austrian city of Salzburg are sweet soufflés known as Salzburger Nockerl. The primary ingredients of Salzburger Nockerln Cake are flour, egg yolks, sugar, vanilla, egg whites, and raspberry.
Salzburger Nockerln Cake Recipe
- 4 pic egg whites
- 4 tbsp granulated sugar
- 1 tsp vanilla extract (or vanilla sugar)
- 3 pic egg yolks
- 2.5 tbsp flour
- 2.5 tbsp butter
- 3 tbsp berry sauce, marmelade or jam
- Heat the oven to 425 F on top and bottom.
- Put the butter inside an ovenproof casserole dish (8′′ x 11′′ with a low rim) and preheat the oven to 350°F.
- Egg whites should be whipped like snow. Carefully fold in the sugar.
- Take 3 tablespoons of the egg white and put it in an another bowl with the egg yolks and vanilla essence already mixed in.
- After that, mix in the remaining snow egg whites.
- Sift the flour into the mixture very carefully.
- With the melted butter, take the dish out of the oven.
- Jam or berry sauce should be spread around the dish's bottom.
- Form three dumplings out of the egg white mixture, scoop them out, and set them onto the baking dish.
- For 8 to 10 minutes, bake over high heat in the preheated oven until golden.
- Watch out for strong temperature variations or drafts (collapses easily, but still tastes very good).
- Powdered sugar should be added to the completed dumplings.
The exquisite vanilla-flavored Salzburger Nockerl are light and fluffy; they have a soufflé-like texture. This dish has a lengthy history, much like so many other excellent Austrian desserts. In the 17th century, the Nockerl were created in Salzburg.
The airy mass is divided into three mounds and placed on a baking sheet while making the Nockerl batter. The three hills that surround Salzburg are intended to be represented by this delectable dessert.
The chosen sugar is vanilla. This store sells vanilla sugar.
As a side dish or dessert, Salzburger Nockerl are served warm, coated with powdered sugar, and served with fruit sauces or berry jam.