Salzburger Nockerln
First of all: I never would have thought that I would make my mark in the dessert department. I love cooking and enjoy playing creatively with spices, but I prefer to leave desserts and especially baking to others, as I dislike the meticulous work involved in following recipes. But a nice dinner with friends also needs a nice, sweet finish, so at some point I started adding a few desserts to my repertoire. These now include Salzburger Nockerln – I first tried them at the Nußbaumerin restaurant in Charlottenburg (highly recommended!) and was absolutely delighted. I quickly needed to find a recipe that came close to matching them, and now I want to share it here to make other bellies happy too.
4
servings18
minutes0
minutes12
minutes30
minutesIngredients
Milk
1 1 vanilla pod
1 jar 1 of good cranberries
7 7 egg whites
4 4 egg yolks
80 g 80 icing sugar
1 1 organic lemon
12 g 12 flour
10 g 10 starch
Directions
- Beat the egg whites with approx. ⅓ of the sugar and a pinch of salt at medium speed with an electric mixer until they form stiff peaks. Add the remaining sugar, increase the speed until the egg whites are shiny and fluffy.
- Lightly beat the egg yolks and carefully (!) fold them in along with some lemon zest, the sifted flour, and the starch – I recommend using your hands for this. Do not stir until smooth.
- Fill a baking dish with a little milk (just enough to barely cover the bottom). Add the contents of a vanilla pod and then spread a jar of cranberries on top.
- Divide the egg mixture into three dumplings – they represent the three beautiful Salzburg mountains. Place in the oven – either at 225 °C top/bottom heat or 205 °C convection for 12 minutes. This depends somewhat on the oven.
- Finally, dust generously with icing sugar, which will bring the snow of the mountains to your dining table. Bon appétit!
Equipment
- Electric mixer
- Baking dish
- Sieve
- Oven
Notes
- The baking time depends somewhat on the oven.
- The three dumplings represent the three Salzburg mountains.