Salzburg Nockern

Category: Dairy and egg dishes
Kitchen: austrian
Salzburg Nockern


powdered sugar 4 tbsp. l
cream 33-35% 100 g
vanilla sugar 1 tbsp. l
flour 1 tbsp. l
lemon zest 1 PC
egg yolk 3 pcs
egg white 4 things

Cooking method

  • Salzburg Nockerln is one of the most original delicious and famous desserts in Salzburg. From a culinary point of view, modern nockerln is a kind of classic soufflé. Today, there are a great many Nockerl recipes and every Austrian restaurant has its own one, but eggs, sugar and flour are always present. Dessert is prepared on the basis of egg whites, whipped with sugar (or powder) to the state of strong peaks. The whipped whites are mixed with the yolks, which are added half as much as the whites were taken, vanilla sugar (vanilla tincture or other flavors) and a small amount of sifted flour. Nockerln dough is usually supplemented with lemon, orange peel, or a combination of both. A little orange liqueur may be added. The dough is laid out in a heated baking dish in the form of three peaks ("mountains"), which symbolize the three hills: Mönchsberg, Kapuzinerberg and Rainberg, which surround the center of Salzburg. Sprinkled with abundant icing sugar, they really resemble snow-capped mountain peaks. According to tradition, only a dessert with three hills is considered correct. The dessert mold is usually oval, no more than three fingers deep. The bottom of the mold should be covered with melted butter, milk sauce, or berry jam (jam). The dessert is baked in the oven at 180 ° C for 10 minutes until the characteristic golden brown crust appears. Do not open the oven door before the end of baking! Otherwise, the "hilly" structure will instantly collapse!
  • Nockerln is recommended to be consumed hot immediately after preparation, as the dessert quickly falls off and becomes tasteless.
  • An ideal addition to an airy dessert is lingonberry or cranberry sauce.
  • So, let's begin...
  • Pour 1 tbsp into an oval ovenproof dish. l sugar and put on low heat. When the sugar begins to melt, pour in the cream and, stirring constantly, bring it until golden brown. Remove the dish from heat, but leave in a warm place.
  • Divide the eggs into whites and yolks.
  • Whisk the whites into a firm foam. While adding sugar in portions, continue beating the mass until it becomes thick and silky.
  • Beat the yolks with the vanilla sugar to dissolve. Add zest.
  • Pour the yolks into the beaten egg whites. On top of the yolks, pour flour evenly over the entire surface through a sieve and mix gently from bottom to top.
  • Transfer the egg mass into a hot mold in the form of three high slides.
  • Place in the oven and bake for 12-15 minutes until the dessert is lightly browned.
  • Remove from oven, sprinkle with powdered sugar through a strainer.
  • When serving on plates, add the sweet cream from the bottom of the dish.
  • Serve immediately with berry sauce.
  • Salzburg Nockern
  • Salzburg Nockern

The dish is designed for

2-3 servings

Time for preparing:

30 minutes

Cooking program:

bakery products


Form 22-23 cm

Elena Tim
God mooooo!
Gal, this is something! Needless to say, how delicious!
I have no words
Tasty, but why the cooking time is 1 hour, apparently much less, beat the eggs and put in the oven for 20 minutes ???
Elena Tim
Quote: kil
but why the cooking time is 1 hour
Yes, she's probably just a mess! Yes, Irk?
You and I are always very fast ... we do nothing!
Elena Tim, agas
Quote: Elena Tim

Yes, she's probably just a mess! Yes, Irk?
Quote: kil

Elena Tim, agas

Ratchets! I already ...
I'm just leisurely and solid

Girls, I wrote 30 minutes, okay?
To all
+ Gala +, yeah okay corrected. To be honest, it looks damn tempting

but I can’t articulate it, since I have recently had fictions (Lenka knows).

What tenderness Galinaaa! I really, really want the same dessert! I hide it in bookmarks.
Yummyaaa, super! I love these recipes
God ... Charming! But calories, calories. Eh, goodbye to the rest of the waist.
Quote: + Gala +
the dessert quickly falls off and becomes tasteless.
Galin, something is alarming, how fast? catch up in ....
Tatyana, it will fall off as soon as you scoop it up with a spoon. And it will be tasteless when it cools down completely. It will become a little "rubbery" So they write ... I don't know .... we didn't let him cool down, you dared instantly
Scops owl
Oh, Gal, I'm going to die. What a yummy. And even some kind of jelly side by side on a plate Usyo. : girl_cray: I want a personal chef, well, and a masseur, which is really there. Drive the fat off after the cook.
Gal, I didn't understand, explain, pliz, stupid. And why do we make cream with sugar? Then pour them on top of the removed dessert, or ....?
Quote: Scops owl

I want a personal chef, and a masseur, which is really there. Drive the fat off after the cook.

Laris, exactly! We need a masseur. With such a kitchen, you can't do without him.
Quote: Kara

And why do we make cream with sugar?
Irin, cream with sugar is first poured onto the bottom of the mold, nookern on them and baked.
Quote: + Gala +

Irin, cream with sugar is first poured onto the bottom of the mold, nookern on them and baked.

Semyon Semyonitch ... Now I understand
+ Gala +, This is delicious! Thanks for the recipe!
I would be glad if you use the recipe, it's very tasty
Oh my God! How many recipes I learned thanks to the competition!
Bookmarks are replenished and replenished! When to cook all this?
Quote: + Gala +
This is delicious
I know I know!!!. in November in Salzburg I tasted ... really liked it - and not an omelet or meringue ... the taste is really amazing !!!
thanks again!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers