Sweet as love and tender as a kiss… The story of a classic and the original recipe for at home
“Sweet as love and tender as a kiss” – that’s how Salzburger Nockerl taste. At least that’s what it says in the operetta “Saison in Salzburg” by Fred Raymond. But before we get to the recipe, a quick bit of trivia around the topic: Salzburger Nockerl are, technically speaking, a soufflé and are accordingly temperature-sensitive. The traditional three “Gupfe” (hills) symbolize Mönchsberg, Kapuzinerberg and Gaisberg, the three local mountains of the city of Salzburg. And they were invented in the 17th century, allegedly even by Salome Alt. Salome Alt was the long-time mistress of Prince-Archbishop Wolf Dietrich von Raitenau, who had today’s Mirabell Palace built for her. But back to the Salzburger Nockerl: here is our recipe and we wish you much fun & good success! And if doing it yourself is too tedious – just come to the Steinerwirt in Zell am See!
Ingredients for 4 people, duration 15-20 minutes
350 ml egg white (= approx. 6 eggs)
5 egg yolks
90 g sugar
50 g flour
2 tablespoons cranberries
Pinch of vanilla sugar
Pinch of salt
flat ceramic tableware
500 g sugar
400 ml cream
1. heat oven to 200° C
2. spread cranberries evenly on the bottom of the ceramic dish.
3. egg whites and sugar with salt beat to snow
4. fold in flour and vanilla sugar
5. egg yolks mix well and fold into the mass.
6. place in ceramic dish and bake at 200° C for about 8 minutes.
7. for the caramel sauce caramelize sugar, deglaze with cream, boil down
TIP: For a special taste experience, fold in some lemon zest to the mixture!