Salzburger Nockerl Recipe
I think very highly of Austrian desserts, especially pastries and cakes and the most notable and the sort of “piece de resistance” of Austrian desserts is the famed Salzburger Nockerl: a light, baked soufflé. It is typically served with a fresh berry compote, a fruit coulis or berry gelee enriched whipped cream.
I like to serve Salzburger Nockerl when I have friends over, as they “stand” a little longer that regular soufflés and can easily be served “family” style in a big oval or rectangular baking dish.
Salzburger Nockerl
The famed Salzburger Nockerl, a light, baked souffle, is on of the most famous Austrian desserts.
Ingredients
- 4 egg whites
- 2 egg yolks
- 1/4 lemon juice only
- 1/4 teaspoon vanilla extract
- 40 grams cake flour
- 60 grams sugar granulated
- soft butter
- icing sugar for dusting
Instructions
- Butter your baking dish thoroughly and preheat your oven to 390° F or 200° C. Whip the egg yolks with 10g (1/3 oz) of the sugar and the vanilla extract foamy. In a mixer, beat the egg white to a hard peak and during this process, slowly add the remaining sugar little by little until all the sugar is well incorporated and the mixture is very stiff. The stiffness of the egg white will be the critical success factor of this dish. You must ensure that the sugar/egg white mixture is really whipped to a hard peak.
- Gently fold the egg yolk mixture under the egg white mixture, then add the flour little by little until the fully incorporated.
- Add the lemon juice just before scooping the mixture into the baking dish.
- Scoop the mixture in heaps into the baking dish and bake just as is, do not flatten or smoothen, but rather ensure that the surface still has peaks when starting to bake.
- Bake in the oven for 10-12 minutes, depending on the dish/dishes chosen, until golden brown. Dust with icing sugar and serve at once.
Notes
Tried this recipe?Let us know how it was!
Is there a recipe available for the “berry gelee enriched whipped cream” that you mention?
Hi Karen,
Thanks for your question! Unfortunately, we don’t have it on Chef’s Pencil. The berry gelée is usually made by simmering fresh or frozen berries with a bit of sugar and lemon juice, then straining and setting it lightly with gelatin. Once cooled, it’s gently folded into whipped cream to add flavor and a touch of body. It’s a lovely pairing with Salzburger Nockerl!
Hope this helps!
Quite loved this recipe. There are a few versions floating around the internet, hard to make a choice which one to follow. I like the addition of the lemon as it always adds that little extra je ne sais quoi.
Hi Karena,
Thank you for your feedback! We’re thrilled that you enjoyed our recipe and that the Nockerl turned out as delicious as you’d hoped it would.