Salzburger Nockerl- Austria #146

 Salzburger Nockerl- Austria #146
This is a light, fluffy, lemony dessert. It is not a cake. It’s more of a soufflé. It is said to remind people of Salzburg’s snow capped-mountains.

Ingredients:

1/2 c. Milk

1/2 vanilla bean pod

Freshly squeezed lemon juice

7 egg whites, separated, save 4 egg yolks

Pinch of salt

1/4 c. Sugar

4 egg yolks

Zest of 1 lemon

0.3 oz vanilla sugar

2 T. Flour

1 T. Cornstarch

Confectioners’ sugar

1. Preheat oven 425F.
2. Heat the milk with the cut-open vanilla pod and lemon juice. 
3. Remove from the stove and leave to
4. 
   sit. Remove the pod.
5. Smear an oval-shaped, ovenproof dish/pan with butter.
6. Pour enough of the vanilla milk into the dish to cover the bottom.
7. With a hand mixer, mix the 7 egg whites with a pinch of salt and 1/3 of the sugar until very stiff.
8. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
9. Add the egg yolks, lemon zest, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk, the mixture mustn’t become homogenous.
10. Make 4 pyramid-shaped Nockerl, placing them next to each other in the baking dish.
11. Bake 10-12 minutes, until golden brown.
12. Dust with confectioners’ sugar.
13. Serve quickly so that the Nockerl don’t collapse. 
14. Serve with fresh fruit.

Results: As you can tell from the picture, I didn’t get mountain tops. I think I mixed the egg yolks and other ingredients too much, which caused the egg whites to deflate. It still tasted good. Not my favorite though.
Bottom Line: Moving on.
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