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Ingredients
| eggs: 2 (yolks) |
| vanilla extract: 1 tsp |
| lemon zest: 1/2 tsp |
| all-purpose flour (unsifted): 1 Tbl |
| cream of tartar: 1/4 tsp |
| eggs: 4 (whites) |
| salt: 1 dash |
| granulated sugar: 2 Tbl |
| powdered sugar (unsifted): 1 Tbl |
| salted butter: 2 Tbl |
| boysenberry jam: 1/4 cup |
Salzburg Nockerl
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- 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.