This light and fluffy dessert may remind some people of Salzburg’s snow capped-mountains - but it is definitely a real treat for gourmets. Legend has it that the famous Salzburg prince archbishop of Raitenau loved his mistress Salome mainly because of her exquisite Salzburger Nockerl.
150 ml milk
½ vanilla pod
freshly squeezed lemon juice
7 egg whites, cooled
pinch of salt
80 g sugar
4 egg yolks
rind from 1 lemon
10 g grated vanilla sugar
2 tbs flour
1 tbs cornstarch (Maizena)
icing sugar for dusting
butter for greasing
How to make it:
Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.
With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.
Dust with icing sugar and serve quickly so that the nockerl don’t collapse.
To add a fruity taste, bake on a bed of cranberries.
To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.