Salzburger Nockerl

SALZBURGER NOCKERL

The salzburger nockerl (pronounce Nocal) was basically a soufflé baked in a way to represent the three peaks of Salzburg. It was absolutely amazing. I think we may have liked this unexpected treat even better than the apple strudel!

SALZBURGER NOCKERL

Ingredients: 

8 egg whites 

3 tablespoons sugar 

3 egg yolks 

1 tsp custard powder 

1 teaspoon flour 

Butter snd cranberries for greasing

icing for garnish 

Working steps:

1. Using a mixer, beat egg whites until creamy. Add sugar. Keep going on beating for approximately 1 minute. 
2. Stir in the egg yolks and then fold in flour with a whisk. 
3. Grease a baking dish with melted butter and cranberries. 
4. Using a spatula, drop a large dollop of the soufflé mixture into the baking pan. 
5. Bake in a preheated oven at 200C/392F for about 10 minutes, until golden brown. The nockerl should still be creamy inside. Sprinkle with icing sugar and serve directly.