The heavenly delight of Austrian cuisine
As light as a cloud and as sweet as the Salzburg countryside - the famous Salzburger Nockerl are a true symbol of Austrian pastry art.
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Preparation & ingredients
INGREDIENTS
10 egg whites
6 egg yolks
6 tbsp sugar
6 tbsp flour
5 tbsp cranberry jam
1 pinch of salt
Butter for the mold
Step 1
Beat the egg whites with a pinch of salt in a fat-free bowl until stiff. Slowly add the sugar until the egg whites are creamy and glossy, but not too firm.
Step 2
Beat the egg yolks and carefully fold into the beaten egg whites with the sifted flour using a spatula so that as much air as possible remains in the batter.
Step 3
Generously butter the baking dish, optionally line the base with cranberry jam.
Step 4
Pour the mixture into the prepared tin and shape into three even, raised cams using a large spoon or dough scraper.
Step 5
Bake in a preheated oven at 200°C top/bottom heat for about 12 minutes until golden brown. Be sure to keep the oven closed, otherwise the dumplings may collapse.
Step 6
Sprinkle the finished dumplings with powdered sugar and serve with cranberry compote or stewed plums.
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