Salzburg Nockerl
Baking and Desserts • Austrian
Description
Instead of lingonberry sauce, you can use lingonberry jam, preserves, or lingonberries in their own juice. Nockerl is a type of Austrian dumpling.
Ingredients
- 10% cream 0 fl oz
- Lingonberry 0 fl oz
- Salt 0.1 teaspoons
- Egg white 5 pieces
- Sugar 5 oz
- Wheat Flour 0 oz
- Egg white 3 pieces
- Vanilla extract 0 fl oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Pour the cream into a pie dish (approximately 9x9 inches), and spoon the lingonberry sauce on top in a random pattern without mixing.
Step 2
In a small bowl, pour in the egg whites and add salt. Place the bowl in a container of hot water and whip the egg whites until the mixture turns white (about 1-2 minutes). Remove the bowl from the hot water and continue whipping the egg whites with a mixer on high speed, adding sugar one tablespoon at a time. Sprinkle the egg white mixture with flour.
Step 3
Whip the yolks with vanilla, add to the egg white mixture, mix thoroughly, and spoon into the dish with the cream.
Step 4
Bake in the oven on the middle rack at 400°F (400 degrees Fahrenheit) for 13-15 minutes until golden brown. You can increase the baking time by 5 minutes for a less liquid nockerl.
Step 5
Before serving, let it cool slightly (5 minutes) and dust with powdered sugar.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!