Salzburger Nockerl: An Iconic Austrian Dessert
I believe I have never gone this long without posting on my website… But you know it has been for a good cause—my book! In the end, there are many things to manage, and what seems like a quick task often turns into weeks of work. For the moment it will be only available in Spanish, hope some day I could to translate to english too.
Now, a drumroll for a recipe that will captivate you. Today, we travel to beautiful Austria to enjoy one of its most emblematic desserts, the famous Salzburger Nockerl. A dessert with such a grand appearance is impossible to overlook. Despite being made with basic ingredients and a simple process, it manages to shine with majestic exuberance.
Salzburger Nockerl: A Sweet Story of Hills and Baroque Secrets
Salzburg is world-renowned for its rich educational and architectural heritage, its musical legacy as the birthplace of Mozart, and its picturesque surroundings embraced by mountains. As for the dessert, it is, in essence, an allegory brought to the plate.
In the heart of this vibrant city, the Salzburger Nockerl was born, a traditional dessert whose creation is attributed to Salome Alt (1568-1633), the lover of Prince-Archbishop Wolf Dietrich von Raitenau in the 17th century.
According to legend, Salome Alt created this dessert to capture the essence of Salzburg on a plate, representing the hills that surround the city: Mönchsberg, Kapuzinerberg, and Gaisberg. The three peaks of the dessert symbolize these hills, while the dusting of powdered sugar represents the snow that covers them.
Although the romantic legend attributes its creation to Salome Alt, there are no early historical records confirming this. However, similar recipes have appeared in cookbooks for around 300 years. Initially, these desserts were shaped into pyramids in pans, and from the 19th century onwards, they began to be baked in the oven.
The term “Nockerl” comes from the Bavarian “Nock,” meaning “small hill,” reflecting the shape of the dessert. In Austrian cuisine, “Nockerl” refers to various preparations, from side dishes to desserts, all characterized by their hill-like shapes.
A dessert that transcends time
Over the centuries, this dessert has become a symbol of Salzburg. It is not just a sophisticated treat but an expression of the city’s baroque identity. The recipe has been passed down through generations, perfected in monasteries, noble houses, and Viennese cafés.
The Salzburger Nockerl has been immortalized in Austrian culture, especially in the 1938 operetta “Saison in Salzburg” composed by Fred Raymond. In this work, the dessert is praised with the words:
“Süß wie die Liebe und zart wie ein Kuss”—Sweet like love and tender like a kiss.”
The art of preparing Salzburger Nockerl
This dessert is known for its light and fluffy texture, reminiscent of a soufflé. It is a simple process, yet it requires care and dedication to achieve the desired result.
It is made by beating egg whites with sugar until they reach a soft peak consistency. Then, cornstarch or flour is added, and the mixture is whipped until a firm meringue is achieved. Finally, lemon zest and egg yolks are gently incorporated. The mixture is shaped into three peaks on a buttered baking tray, with a bit of milk and fruit, and baked until golden brown.
It is served immediately, dusted with powdered sugar and often accompanied by raspberry jam or vanilla sauce. Without a doubt, this dessert is an ode to the beauty of Salzburg.
Beyond representing the hills surrounding Salzburg, the Salzburger Nockerl is considered a symbol of the city’s baroque atmosphere, reflecting its rich cultural and architectural history.
Recipe Salzburger Nockerl
- 8 large egg whites(approximately320 g)
- 4 large egg yolks(approximately100 g)
- 100 g sugar
- Zest from one lemon
- 40 g cornstarch
- Pinch of salt
FOR THE BASE OF THE DISH:
- 50 g unsalted butter+ extra butter for greasing the dish
- 65 g whole milk
- 85 g raspberry jam
- 60 g fresh raspberries
MATERIALS USED AND SHOWN IN THE VIDEO:
- Porcelain baking dish(mine is 26 x 18.5 cm)
- Large mixing bowl
- Silicone spatula
- Whisk
- Grater
- Dough scraper(optional, but recommended)
REMEMBER TO ENJOY SWEETS IN MODERATION.
Sugar should be consumed occasionally and should not be part of your daily diet to maintain a healthy lifestyle.
Instructions
Preparing the baking dish for the Salzburger Nockerl
- Preheat the oven to 210ºC (410ºF) with top and bottom heat.
- Generously grease the base and sides of the baking dish with butter. This step is crucial to prevent the soufflé from sticking to the sides and breaking when serving.
- Distribute the 50 g of butter, cut into cubes, evenly across the base of the dish. Add the milk, raspberry jam, and fresh raspberries.
- Place the dish on the second rack from the bottom so that the butter starts melting while you prepare the soufflé.
Whip the egg whites and incorporate the yolks
- Start whipping the egg whites with a pinch of salt. Once they begin to foam, gradually add the sugar. Whip until you reach a semi-whipped meringue—you can check the consistency in the video.
- Add half of the cornstarch and mix until incorporated. Then, add the remaining cornstarch and continue whipping until firm peaks form.
- Gently fold in the lemon zest and egg yolks. It’s recommended to strain the yolks to remove any thickened parts. Use a silicone spatula to combine everything smoothly. Make sure to use gentle folding movements to avoid deflating the air bubbles in the meringue.
Shape the soufflé and bake
- Carefully remove the baking dish from the oven (be mindful not to burn yourself). Using a dough scraper, create three peaks with the mixture.
- You can first spread a base layer and then shape the rest of the soufflé on top of the initial peaks.
- With the help of a spoon dipped in cold water, smooth the outer edges to refine its final shape. Be careful not to overwork it—just a light touch to enhance its appearance.
- Bake for 10-12 minutes. In my case, I baked it for exactly 12 minutes. After many trials, this has proven to be the ideal temperature and baking time in my oven to achieve a creamy interior—neither undercooked nor dry.
- Note: Do not open the oven door during the baking process. Otherwise, due to the change of temperatures, the soufflé will drop and you will not achieve a good result.
Serving
- Serve immediately after removing from the oven, as it will lose volume within minutes.
- Dust the surface with powdered sugar and enjoy!
Notes
- Don't forget to generously grease the baking dish with butter to ensure the soufflé releases easily once baked.
- The milk at the base, along with the butter, helps keep the soufflé moist after baking.
- You can choose different jams and fruits based on your preference. I used raspberries, but you can try blueberries, red currants, or any variety you like.
- For incorporating the cornstarch, I recommend doing it as I show you. Many recipes suggest sifting it directly over the meringue, but this can easily create lumps, resulting in an unpleasant texture. Additionally, adding cornstarch while whipping the egg whites helps achieve better firmness.
- It’s important not to overbeat the meringue. Otherwise, it will have a porous finish and a drier texture. The meringue should be firm but not excessively stiff; otherwise, the soufflé will lose its structure more quickly.
- I recommend passing the egg yolks through a sieve beforehand. This will remove the chalaza and allow them to flow more smoothly onto the meringue, making it easier to incorporate.
- To place the meringue in the baking dish, a dough scraper works best. It simplifies this step significantly. If you don’t have one, you can use any utensil of your choice.
- To shape the meringue just before baking, I used a spoon moistened with water to smooth the surface and create a more appealing finish. Be careful not to take too long on this step or handle the meringue excessively.
- Baking times may vary depending on your oven. I’ve provided the exact time and temperature I use in my oven to achieve a creamy interior without being undercooked.
- This dessert is best enjoyed on the same day it is made.
I can assure you that, despite its simple and basic ingredients, Salzburger Nockerl is an absolutely spectacular dessert.
Its texture is like a cloud of cotton, yet with a moist, delicate finish. The sweetness is subtle, making it a perfect match if you choose to add fruits with acidic or citrus notes. I promise you, freshly made, it is sublime—almost impossible to describe in words.
And for those wondering if it tastes like eggs, the answer is yes, it does. Eggs are the main ingredient, and they are used in large quantities. But trust me, give it a try and let me know what you think!
Remember that you can watch all my videos on my YouTube channel. If you feel like subscribing and turning on the notification bell, I will be eternally grateful!
Wishing you all a wonderful Sunday afternoon!
Lots of love,
Eva
Sources: Red Bakery, Free walking tour Salzburg, Meissl & Schadn, Salzburg.info
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