Created in the 17th century by Salome Alt, the mistress of the archbishop of Salzburg, this soufflé is formed to look like the three hills that surround the city (Mönchsberg, Kapuzinerberg and Gaisberg). Many variations abound, but a few secrets help ensure a successful outcome, meaning you can get this souffle to the table and serve it before it falls. It also tastes very good.
How to make Salzburger Nockerl - Slideshow from Salzburg.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2 - 4 servings
- 1/2 c. whipping cream
- 1 T. vanilla sugar
- 1 tsp. lemon zest
- 4 room temperature egg whites
- 1/2 tsp. cream of tartar
- Dash salt
- 1/2 c. (50 grams) powdered sugar
- 3 egg yolks
- 1/2 tsp. vanilla extract
- 2 T. (20 grams) cake flour
- Powdered sugar for decoration
Preheat the oven to 350°F for 30 minutes. It is important to heat quite long because the oven's mass will help stabilize the temperature when you open the door. This makes a better environment for a soufflé. Soufflés also like heat rising from the bottom, so if you have a choice, heat with the lower element.
Pour the cream into a 6 x 9 inch or 7 x 11 inch oven safe dish. Add the tablespoon of vanilla sugar and lemon zest. Stir a bit with a fork so everything is evenly distributed. Put it someplace that will warm the cream a little. You can put it in the heating oven for a few minutes, but take it out after a few minutes, before it boils or burns.
Place the egg whites in a very clean mixing bowl. Start mixing them on medium speed. As soon as they show a little foam, sprinkle the cream of tartar and dash salt over them and keep mixing.
When they form soft peaks, but still look a little gray, sprinkle the powdered sugar over them slowly and keep beating.
Beat until they are stiff and glossy.
Take two or three tablespoons full of the meringue and mix it with the egg yolks and vanilla. This loosens the egg yolks and makes them easier to fold into the rest of the meringue.
Pour the egg yolk mixture down the side of the bowl with the meringue. Sift the cake flour on top.
Fold the meringue into these ingredients until a homogeneous, fluffy light yellow batter ensues.
Scoop the batter into the pan with the whipping cream. Working quickly, form three peaks with a spatula for the traditional shape. Make the troughs between the peaks as deep as you can, because it does run together a bit in the oven.
Place it quickly in the oven and bake for 12 - 15 minutes. Do not bake longer because it can fall and become dry. It is perfect when it is very moist on the inside and golden brown on the outside.
Remove gently from oven, sprinkle a little powdered sugar over the peaks and present the whole dessert to the table at once.
To serve, portion out with two spoons (like serving salad) and scoop a little of the cream around the edges of your guest's plate. You may also want to serve this with fruit sauce or fresh fruit.