Salzburg Nockerl

A "kitchenaid standing mixer" makes this recipe a breeze. This is my version of the famous nockerl dessert. Use however much butter coats your baking pan, and whatever jam is to your liking.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2  egg yolks
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon lemon zest
• 1  tablespoon flour
• 1⁄4 teaspoon cream of tartar
• 4  egg whites
• 1  pinch salt
• 2  tablespoons sugar
• 1  tablespoon powdered sugar
• 2  tablespoons butter
• 1⁄4 cup  boysenberry jam

Directions

1. heat oven to 350.
2. In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
3. In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
4. Add the 2 tbsp sugar and beat until stiff peaks form.
5. Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
6. Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.
7. Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.
8. Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.
9. Dust with powdered sugar and serve warm.