Recipe Salzburger Nockerl

[Elawin]

Süß wie die Liebe...

... und zart wie ein Kuss

(Sweet as love…..and soft as a kiss)



Ingredients:

6 egg whites
60 g sugar, plus a little extra for sprinkling
3 egg yolks
30 g flour
1 tbsp vanilla sugar
2 tbsp cream
Lingonberries (cranberries), or raspberries
Butter
A little icing sugar, to serve

Method:

1. Grease an ovenproof dish with butter, and sprinkle with a little sugar. Spread the cream and the berries over the middle of the dish.
2. Beat the egg whites until they stand up in peaks then gradually add in the 60 g of sugar.
3. Combine and then lightly fold into the egg whites the 3 egg yolks, the flour and the vanilla sugar.
4. Place mixture in the dish in 3 large mounds*.
5. Cook in a pre-heated oven at 180 C/350 F/Gas Mark 4 for 8-10 minutes until golden brown. (Important: Do not use a fan oven.)
6. Sprinkle a little icing sugar over the Nockerl, and serve immediately.

My notes:

1. Goes well with a warm, light, fruity sauce, or custard.
2. Recipe and photographs courtesy of 2 Steps away from Paradise (http://2stepsawayfromparadise.blogspot.co.uk/2010/04/su-wie-die-liebe.html).
3. *The 3 peaks in the finished dish are meant to represent the 3 local mountains around Salzburg, the Mönchsberg, the Kapuzinerberg and the Gaisberg.

 

[Morning Glory]

This looks and sounds delightful. What is the final texture of the topping like - a sponge?

 

[Elawin]

This looks and sounds delightful. What is the final texture of the topping like - a sponge?

It's a soufflé, hence the need to serve it immediately. It should be soft on the inside and a little crispy on the "peaks", as I remember it. It's a long time since I've eaten it unfortunately.

 

[Morning Glory]

It's a soufflé, hence the need to serve it immediately. It should be soft on the inside and a little crispy on the "peaks", as I remember it. It's a long time since I've eaten it unfortunately.

I should have realised it was a soufflé!