SALZBURGER NOCKERL
My Dad enjoyed this dessert as a young soldier shortly after WWII. For years he would ask for this dessert in restaurants only to be told that they were not familiar with the recipe. I found this recipe and made it for him for Father's Day this year, with great success. I decided to post it here so that I'll be able to find the recipe again, the next time Dad (or anyone else in my family) wants it. It is a light, lemony dessert - much like a souffle. I made it as listed below, except that I increased the lemon zest to the zest of a full large lemon. From the Time-Life book, Cooking of Vienna's Empire.
Provided by Sue Cummings
Categories Dessert
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
- In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
- Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.
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Kelechi Uche
[email protected]These were delicious! I made them for my husband's birthday and he loved them.
Pakistan Time
[email protected]I've made these several times now, and they're always a hit. They're the perfect dessert for a special occasion.
iliana estrella
[email protected]These were a bit challenging to make, but they were worth the effort. They were so light and fluffy!
Lulonke Dlamini
[email protected]I thought these were a bit bland. I added some extra vanilla extract and cinnamon, and they were much better.
Muhi Mctominay
[email protected]These were so good! I will definitely be making them again.
Md Abdul qader
[email protected]I'm not sure what I did wrong, but my Nockerl turned out flat and dense.
Simra Khan
[email protected]These were a bit too eggy for my taste.
Thandeka Cindi
[email protected]I would definitely make these again. They were a big hit with my family and friends.
Sonya Head
[email protected]These were okay, but I've had better.
Ch Aftab
[email protected]I've never had Salzburger Nockerl before, but I'm glad I tried them. They were a unique and delicious treat.
K Moses
[email protected]These were a lot of work, but they were worth it. They were so delicious and impressive.
Saddam hussan Baloch
[email protected]I had a hard time getting the Nockerl to rise properly. They ended up being a bit dense.
joker brigt
[email protected]These were a bit too sweet for my taste, but they were still good.
RFL D- Mat SR Md Rakib Hosen
[email protected]I love the way these look! They're so elegant and impressive.
Nasrullah Mohmand
[email protected]These were delicious! I made them for a special occasion and they were a big hit.
Kimberly Robinson
[email protected]I was a bit intimidated to make these, but they were actually easier than I thought. I followed the recipe exactly and they turned out great!
Sarswati Kewat
[email protected]I've made Salzburger Nockerl a few times now, and they always turn out perfectly. They're a bit time-consuming to make, but they're worth the effort.
Safdar Puthan
[email protected]These Salzburger Nockerl were a hit at my dinner party! They were light and fluffy, and the browned butter and powdered sugar topping was the perfect finishing touch.