SALZBURG NOCKERL
A "kitchenaid standing mixer" makes this recipe a breeze. This is my version of the famous nockerl dessert. Use however much butter coats your baking pan, and whatever jam is to your liking.
Provided by djunqx
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- heat oven to 350.
- In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
- In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
- Add the 2 tbsp sugar and beat until stiff peaks form.
- Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
- Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.
- Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.
- Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.
- Dust with powdered sugar and serve warm.
Nutrition Facts : Calories 192.3, Fat 7.9, SaturatedFat 4.4, Cholesterol 109.7, Sodium 144.9, Carbohydrate 24.6, Fiber 0.3, Sugar 18.6, Protein 5.2
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