Salzburger Nockerln Cake Recipe
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.
Ingredients
- 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
Instructions
- 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.
