https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Home
  • Central & Eastern European
  • Salzburger Nockerl Recipe

Salzburger Nockerl Recipe

Posted on Apr 23rd, 2015
by Thomas Wenger
Categories:
  • Central & Eastern European
  • Dessert
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 Recipe

Salzburger Nockerl

Thomas Wenger
The famed Salzburger Nockerl, a light, baked souffle, is on of the most famous Austrian desserts.
4.86 from 57 votes
Print Recipe Pin Recipe
Prep Time 12 minutes mins
Cook Time 12 minutes mins
Total Time 24 minutes mins
Course Dessert, Pastry
Cuisine Austrian
Servings 6 servings

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

Salzburger Nockerl Recipe
Tried this recipe?Let us know how it was!

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

4 Comments Hide Comments

Karen says:
June 3, 2025 at 10:32 pm

5 stars
Is there a recipe available for the “berry gelee enriched whipped cream” that you mention?

Reply
Chef's Pencil Staff says:
June 6, 2025 at 4:25 pm

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!

Karena Meyer says:
January 7, 2025 at 3:01 pm

5 stars
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.

Reply
Chef's Pencil Staff says:
January 7, 2025 at 6:14 pm

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.

4.86 from 57 votes (55 ratings without comment)

Add Your Comment Cancel reply

Recipe Rating




Featured Recipes

Red Velvet Waffles
Red Velvet Waffles
Greek Chicken Soup
Greek Chicken Soup
Healthy Berry Bowl
Power-Packed Berry Yogurt Bowl
Zucchini Quick Bread w Garlic Labna
Zucchini Bread with Garlic Labneh
lemon blueberry oatmeal cups
Lemon Blueberry Baked Oatmeal Cups

2009-2024 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.