Salzburger Nockerl (Salzburg Soufflé)
Also called Salzburg nockerl, Salzburger Nockerln, sweet soufflé dumplings
A sweet soufflé baked as three golden peaks over a layer of jam, served the moment it comes out of the oven.
- Makes
- 4 servings
- Total
- 25 min
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Base
Soufflé
Method
Heat the oven to 425°F (220°C). Butter an oval or rectangular baking dish about 8 × 10 inches (20 × 25 cm). Pour in the milk (30 g2 tbsp) and spread the jam (3 tbsp) thinly over the bottom.
Beat the egg whites (6) with the salt until foamy, then add the granulated sugar (40 g3 tbsp) gradually and beat to stiff, glossy peaks.
In a small bowl, stir the egg yolks (3), flour (8 g1 tbsp), vanilla extract (1 tsp) and lemon zest together, just to combine.
Pour the yolk mixture over the whites and fold 3 or 4 strokes at most. Streaks of yolk should still show.
With a large spoon, heap the mixture into 3 tall, pointed mounds side by side in the dish.
Bake 10 to 12 minutes, until golden outside and still soft and custardy inside.
Dust with powdered sugar and take it straight to the table. It starts to fall within a couple of minutes.
Notes
- One tablespoon of flour is all it takes. Don't add more.
- The jam melts into a sauce underneath while it bakes. Some versions skip it and serve raspberry sauce alongside.
- Clean bowl. Whip the whites in a glass or copper bowl with no trace of grease.
- It doesn't keep and can't be reheated.