All of you, who read me regularly, know that my heart not only belongs to my family, but that it belongs to Austria just as much and that I love Salzburg and the mountains around it! This dessert is therefore for me the perfect emblem of Austrian cuisine, simple, refined and truly gourmet. A true declaration of love to my country!
A dessert often made by my maternal grandmother, also Austrian, are the Salzburger Nockerl (I know, difficult to pronounce).
The Salzburger Nockerl (nock being dialect for small mountain in Austrian) is a very, very well known specialty of the city of Salzburg in Austria. It is a sweet soufflé that is served as dessert. It is made mainly of eggs, sugar and flour. It is a phenomenon how, from very simple ingredients, such a sophisticated delicacy can be brought to the table. So delicate and refined that you have the impression you’re biting into a cloud!
This dessert has been served in Salzburg since the 17th century. Legend has it that in the 16th century, Salome Alt the Mesalliance of the Prince-Archbishop of Salzburg, Wolf Dietrich von Raitenau, invented this delicacy. The other legend goes even further and says that the Prince-Archbishop was in love with his mistress only because of his art of making this delicacy.
It must have the 3 mountains, huge fluffy peaks, which represent the 3 main mountains around Salzburg, the Gaisberg, the Monksberg and the Kapuzinerberg. Sprinkled with icing sugar it looks like snow-covered peaks!
For us Austrians, the Salzburger Nockerl is our mythical Grail! Today you can find the Salzburger Nockerl on the menu of almost all the traditional and well-established cafes and hotels not only of the city of Mozart, but throughout Austria.
“Sweet as love and soft as a kiss” they sing, praise even in the operetta “Saison in Salzburg!”
Ingredients for 4 – 6 people
for the sauce
135 ml liquid cream
40g unsalted butter
zest of one lemon
for the soufflé
8 egg whites
a pinch of salt
4 egg yolks
for the fruit sauce
250g strawberries (or raspberries, blueberries, etc.)
60g icing sugar (to be adjusted for taste)
15g lemon juice
For the fruit sauce, heat the fruit with icing sugar and lemon in a saucepan, blend it and reserve. It can be done the day before if you want and keep it in the fridge.
Melt the butter in a saucepan with the cream, lemon zest and vanilla. Pour this mixture into the baking dish.
Beat the egg whites until firm with a pinch of salt. Put aside.
Mix the egg yolks with the sugar until it thickens.
Stir the egg yolks and flour into the egg whites.
Form 3 peaks with a spatula and bake in the preheated oven (220C) for 14 – 16 minutes.
Sprinkle with icing sugar and serve IMMEDIATELY with the fruit sauce.
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