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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2egg yolks
- 1teaspoon vanilla extract
- 1⁄2teaspoon lemon zest
- 1tablespoon flour
- 1⁄4teaspoon cream of tartar
- 4egg whites
- 1pinch salt
- 2tablespoons sugar
- 1tablespoon powdered sugar
- 2tablespoons butter
- 1⁄4cup boysenberry jam
Advertisement
DIRECTIONS
- heat oven to 350.
- In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
- In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
- Add the 2 tbsp sugar and beat until stiff peaks form.
- Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
- 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.
- 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.
- 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.
- Dust with powdered sugar and serve warm.
Advertisement