Salzburger Nockerl is a quintessential Austrian dessert, known for its cloud-like texture and delightful sweetness. This elegant dish creates a wonderful contrast between the airy soufflé and the luscious cranberry jam that lies beneath. It is best enjoyed fresh out of the oven with a dusting of powdered sugar.
Ingredients
🥚 10 egg whites, Brand: Not specified
🥚 5 egg yolks, Brand: Not specified
🍚 100g (1/2 cup) granulated sugar, Brand: Not specified
🌾 60g (1/2 cup) flour, Brand: Not specified
🥛 60ml (1/4 cup) milk, Brand: Not specified
🍇 60g (1/4 cup) cranberry jam, Brand: Not specified
🧈 5g (1 tsp) butter for greasing, Brand: Not specified
🍬 Powdered sugar for dusting, Brand: Not specified
Instructions
1- Prepare Oven and Dish:
- Preheat your oven to 200°C (400°F)
- Generously grease an oval-shaped baking dish with butter
2- Layer Jam and Milk:
- Spread cranberry jam evenly over the bottom of the dish
- Pour milk over the jam, then set aside
3- Whip Egg Whites:
- In a mixing bowl, use a hand mixer to whip the egg whites with granulated sugar until soft, glossy peaks form
4- Fold Ingredients:
- Using a spatula, gently fold the egg yolks and flour into the egg white mixture
- Be careful not to deflate the volume, maintaining its airy texture
5- Shape and Bake:
- Form three distinct pyramid shapes with the batter using a dough scraper
- Place them next to each other in the prepared baking dish atop the jam and milk mixture
- Bake in the preheated oven for 10-12 minutes, or until the peaks turn a golden brown
6- Serve:
- Remove from the oven, dust generously with powdered sugar
- Serve immediately for the best experience
Prep Time: Approximately 15 minutes
Cook Time: 10-12 minutes
Total Time: About 27 minutes
Servings: Makes 3 portions
Equipment: Oval-shaped baking dish, Pastry brush with a red silicone head and metal handle, Pink plastic mixing bowl, Hand mixer, Spatula with a grey silicone head and wooden handle, Metal sieve/strainer, Red silicone dough scraper, Oven, Fork, Spoon
Cooking Tips
- Ensure egg whites are whipped to soft peaks, not stiff, to achieve the airy texture needed
- When folding in flour and yolks, use light strokes to avoid deflating the batter
- Serve the dessert immediately out of the oven to enjoy the perfect contrast between the warm, fluffy soufflé and the sweet-tart cranberry sauce
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