Salzburger Nockerl
6 servings
30 minutes
Salzburg Nockerl is a delicate cloud of airy soufflé symbolizing the snow-capped peaks of the Austrian Alps. This dessert originated in Salzburg and has become a true gastronomic attraction of the city. Its light, airy structure is created by carefully whipped egg whites, while the sweet flavor is complemented by a lingonberry sauce that adds a slight tartness and contrast. Baked to a golden crust, Nockerl melt in your mouth, leaving a feeling of coziness and warmth. Traditionally served fresh, dusted with powdered sugar and with a light hint of vanilla aroma, this dessert is not just a treat but a true art embodying the elegance of Austrian cuisine and its passion for delicate, airy textures.
1
Pour the cream into a pie dish (about 23x23 cm), then spoon the lingonberry sauce on top in a chaotic manner without mixing.
- Heavy cream 35% fat: 0.3 glass
- Lingonberry sauce: 0.3 glass
2
Pour egg whites into a small bowl, add salt. Place the bowl in a container of hot water and beat the whites until the mixture turns white (about 1-2 minutes). Remove the bowl from the hot water and continue beating the whites with a mixer on high speed, adding sugar one spoon at a time. Sprinkle the egg white mixture with flour.
- Egg white: 5 piece
- Salt: 0.1 teaspoon
- Sugar: 0.5 glass
- Wheat flour: 1 tablespoon
3
Beat the yolks with vanilla, add to the egg white mixture, mix thoroughly, and spoon into a dish with cream.
- Egg yolk: 3 pieces
- Vanilla extract: 1 teaspoon
4
Bake in the oven on the middle rack at 205 degrees for 13-15 minutes until golden brown. You can increase the baking time by 5 minutes for a less runny mixture.
5
Cool for 5 minutes before serving and sprinkle with powdered sugar.
- Icing sugar: 1 tablespoon
