Salzburger Nockerl (Sweet Austrian Soufflé)
Photo: own work, CC BY 3.0
Salzburger Nockerl is an Austrian sweet soufflé of three golden peaks, said to echo the hills around Salzburg. The batter is mostly whipped egg white, with just two yolks, a little flour, lemon zest and vanilla sugar, so the result is light, barely sweet and almost cloudlike inside. The technique is simple but unforgiving: whip the whites stiff, fold gently, and bake quickly. It takes about half an hour.
Instructions
Heat the oven to 200°C (about 400°F).
Whip the egg whites in a clean bowl, adding the caster sugar a little at a time, until they hold very stiff peaks.
Quickly beat in the two yolks, the lemon zest and the vanilla sugar. Keep this gentle, because hard beating knocks out the air you just built.
Fold in the flour carefully with a spatula until no dry streaks remain.
Butter two oven-proof dishes. If you like, spread a layer of jam or custard over the bottom of each dish first.
Spoon three large dollops of the mixture into each dish, side by side and slightly offset, and shape them into three little peaks.
Bake for 10 minutes, until the tops are lightly browned. Serve straight away, with extra jam or custard if you wish.
Make it personal.
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