Salzburger Nockerl
A light, oven-baked sweet soufflé shaped into three golden peaks and dusted with icing sugar.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- hard
Salzburger Nockerl is a sweet soufflé shaped into three tall peaks, said to represent the hills around Salzburg, and like any soufflé it is a dish built entirely around timing.
It has to go straight from the oven to the table. There is no making this ahead, and no waiting around once it is baked; it starts sinking within minutes.
Part of our 20 best Austrian recipes list.
method
Preheat the oven to 220°C (430°F), and butter a shallow baking dish.
Whisk the egg whites to soft peaks, then gradually add the sugar, whisking until stiff and glossy.
Gently whisk the egg yolks with the vanilla in a separate small bowl.
Fold the yolks and flour into the egg whites very gently, in two or three additions, keeping as much volume as possible.
Spoon the mixture into the buttered dish in three separate, tall mounds, shaping them into peaks with a spoon.
Bake immediately for 12 to 15 minutes, until the peaks are golden on the outside and still soft and a little molten inside.
Dust with icing sugar, and serve immediately, straight from the oven; this dish does not wait.
chef's tips
- This has to be served the instant it comes out of the oven. Like any soufflé, it starts to sink within a couple of minutes, which is simply part of how the dish works, not a sign of failure.
- The three peaks are meant to represent the hills around Salzburg, and shaping the mixture into three distinct mounds rather than one flat dish is traditional, not optional.
- Fold the yolks and flour in gently and minimally. Overmixing knocks the air out of the whisked whites, which is the only thing holding this dish up.
- Have your guests already seated before this comes out of the oven; there really is no waiting around with Salzburger Nockerl.