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.
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.