Salzburger Nockerl en

Salzburger Nockerl

‘Gaisberg, Mönchsberg & Nonnberg’ – 3 mountains in one pan

The ideal ‘Salzburger Nockerl’, so they say, should look like mountains at the beginning of winter – slightly snow on top!
It could have been the prince archbishop’s “Mesalliance” Salome Alt who thanked Wolf Dietrich of Raitenau for his present of Castle Mirabell in inventing the ‘Salzburger Nockerl’. But some folklore investigators pretend this story to be a legend as ovens with above heat were not known at that time so ‘Salzburger Nockerl’ cannot be made!
They have tried to put the ‘Salzburger Nockerl’ from the Renaissance time to the 19th century which did not work. The real ‘Nockerl’, purportedly, have to be made in a pan so Salome Alt could have easily invented this delicious dish.

Ingredients for 3 big noques:
7 egg whites
2 egg yolks
100 gram sugar
20 gram flour
1 tablespoon vanilla sugar
butter to coat
powdered sugar to sparkle

Whip the egg whites by adding the sugar constantly. Mix with the egg yolks and the vanilla sugar and stir the flour in to the mixture carefully. Butter a flat plate and set the noques on it in a pyramid form and bake in preheated oven (390°F) for about 9 minutes. Sparkle with powdered sugar and serve immediately!

Serve it with a berry sauce!

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