Orgasmic Chef

for food better than sex

Salzburger Nockerl

by 66 Comments

Helene Dsouza from masalaherb.comLife has been hectic with being away two long weekends in a row.  Most of you know John and I have an online business which means we work 7 days a week, consequently when we’re away everything backs up.  Can retirement come too soon?  I think not.

My good friend Helene from Masala Herb graciously offered to make one of my favorite desserts, Salzburger Nockerl.  The dessert resembles the hillsides surrounding the city of Salzburg and it’s a dessert you can prepare in 30 minutes but must serve the minute it comes out of the oven like a soufflé.

Helene lives in Goa, India with her husband but she is originally from near Salzburg, Austria.  When I told her that Salzburg was one of my favorite cities to visit and that Salzburger Nockerl was a favorite dessert, she said she’d be happy to do a guest post for me.  I couldn’t say yes fast enough.  She’s in Goa and it’s pretty warm there so she was worried that the dessert might not look the same as it did in Austria but how wonderful of her to make it just for me.

I had this dessert the first time after a wonderful meal before a traditional Mozart concert.  Another dish from the same meal was lemon soup.  When they told me they were bringing it first I couldn’t imagine lemon soup but it’s tangy and perfect for a first course.  I’ll make this for you soon.

Salzburger Nockerl

Here’s Helene’s post!

Hi there! I don’t think I have to introduce myself here, as Maureen did that pretty well already a couple of months back in an interview on Orgasmic Chef.. Since I jumped in for Maureen today, she had asked me to come up with a little treat for your senses, which is quite popular and known in my home town corner in Austria. This particular “light” dessert is called the Salzburger Nockerl.

I bet some of you might have heard or had the chance to come across this sweet dessert before, or you might even be one of the rare professional Salzburger Nockerl cooks and lovers, but you hadn’t seen my typical traditional recipe yet!

This recipe will certainly beat it all and help you in creating your own at home without hassle and cursing. You have to know that I studied Hotel Management in the Salzburger region and this recipe was one of the main ones in our college time, that is why I have been using only the one that was given to us at the time. I never changed anything and I honestly wouldn’t suggest doing so.

I have to confess I hadn’t dared to make the recipe in Goa before, simply because I had no oven for a very long time. I know that it can be made in a pan as well but we were told differently in college by our teacher. Anyway, Maureen had asked me looong ago to share my school time recipe, but seriously I was never in the mood in the last 2 months to even give it a go.  If you are intending to try it out for the first time then you ll have to consider these points before grabbing a bowl and eggs.

  • A hand mixer to beat the egg whites stiff is absolutely necessary.

  • You have to work quickly and neat otherwise it can get messy and really ugly.

  • Don’t try to even think of changing an ingredients or two, stick to the recipe.

  • If your oven is the turning type like mine, then consider that the traditional Triangle shape (like a mountain) might suck down a bit because of the constant movement while baking.

  • Grease your baking pan well with melted unsalted butter before adding the fluffy dough or it will stick when trying to remove the Nockerl out after baking

  • Keep to the baking timing in the recipe for the best result

  • Serve right after baking as quickly as possible, because the Salzburger Nockerl is a Soufflé type and as we know Soufflé tend to suck in, in minutes if not even seconds after taking them out from the hot oven environment.

Following these rules will help you achieve the perfect most desired dessert from the Salzburger region. The ingredients are pretty simple and the technique as well. I would even go so far to say that it can be made in under 30 minutes if you follow the steps correctly. The size of my Nockerl are a bit smaller then the once served in Salzburg, so if you feel making bigger sized Nockerl, then feel free to do so.

Salzburger Nockerl

4.9 from 7 reviews
Salzburger Nockerl
 
Print
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 5 Egg Whites
  • 60 gram Powdered Sugar
  • 3 Egg Yolks
  • 7 drops Vanilla Essence
  • 20 gram White flour
  • Powdered sugar for the topping
Instructions
  1. Start by separating the Egg whites and Egg yolks. Keep the egg yolks aside. Grab a Hand mixer ( I used a normal whisk, I had no choice) and beat your whites fluffy to a white stiff snow. Do the test to see if it’s stiff enough by turning the bowl upside down, if the snow stays where it is, it is ready.
  2. Now, carefully fold in your powdered sugar into the snow. Fold, do NOT mix! The snow has to stay fluffy and airy!
  3. Add the Vanilla to the beaten egg yolk and mix. Fold into the snow the yolk mixture.
  4. Preheat the oven now to 180 C!
  5. Sieve your white flour into the Snow mixture and fold it in as well. See that the ingredients are incorporated but don’t overdo it with the folding in because we need it to remain nice blown up and fluffy.
  6. Next, butter a long baking mold.
  7. With one of those pastry cards, take out a nice amount of the snow mixture, by pressing it towards the corner of the mixing bowl, so that a triangle shape gets formed. Quickly move the pastry to the buttered baking mold and continue to take out 2-5 more batch of Nockerl of the mixing bowl and place them carefully onto the mold, right next to each other. They can touch each other and most probably that will anyway happen by itself. Place them quickly into the oven and bake them at 180 for about 10 minutes or until golden but soft inside. I kept mine 10 ½ minutes because I calculated the fact that my oven rotates inside, so please keep an eye on them for the first time!
  8. Once finished baked, sprinkle powdered sugar on top and serve quickly!
Wordpress Recipe Plugin by EasyRecipe

Thanks Helene!  This is very close to what I had in Salzburg except ours was served over a raspberry coulis.  I can’t wait to put one of these in my mouth!

Fullstar Vegetable Chopper - Food Chopper


Olive Oil Dispenser Bottle for Kitchen


Comments

    • The concert was in an old castle like place, the performers were all dressed in traditional costume of Mozart’s time and there were two opera singers strolling through the room singing to each other. This is how concerts were done back then. It was amazing. So amazing I’ve been to this concert twice and will do it again if I get back to Salzburg. The first time we took two teenage boys and wondered… but they loved it too.

      Reply

      • Was it the Magical Flute Opera Maureen? we had to watch it in Secondary school, part of the Austrian education. I wished I had seen it in Salzburg the ambient would have been better for sure. I want to take my husband once as well, he hasn’t seen any of these operas, musicals etc when we had gone back home in 2010. Next time you are in Austria, I better be there!

        Reply

    • Helene’s Salzburger Nockerl looks different from what I had but her method is from a cooking school in Salzburg so maybe the chef who made mine didn’t follow the rules 🙂 or maybe Helene’s oven was different.

      Reply

  4. What a fantastic guest post! I have never even heard of this dessert but I will have to pin it! It sounds too good not to try! Thanks for sharing. I am imagining it with maple syrup or lemon curd 🙂

    Reply

  5. Hi Helene, it’s so nice of you to guest post while Maureen was so busy and away. I wish I had seen this dessert before our trip to Europe in September, I would have made it a point to try it. The recipe looks looks like a cross between a meringue and a souffle. Doing a quick google I noticed a lot of them are very high and have been browned at the top. It definitely doesn’t look like a heavy tasting dessert. I like Maureen’s idea of raspberry coulis; I think I might try to make this, but since there are only two of us, I shall try with reduced ingredients. But I head your directions and will not change anything other than equal proportions. If it turns out, you’ll see it on my blog.
    Hope all is well Maureen. I’ve been reading Charlie’s blog about the conference and it sounds like it was a blast. Well, except for Charlie’s hotel room. And perhaps her flight. But the food and festivities sound like fun.
    I’m quite interested in the human brochure and how it worked out. How do they plan to measure the success? We haven’t even approached the cusp of social media marketing yet. I’m excited to see where it blooms.

    Reply

    • From what I understand the measuring of Human Brochure will be to see who’s still talking about Canberra in 90 days time. They need to compare human marketing to traditional marketing and the length of time it’s in the public view is how they do that. If we’re still engaging and mentioning Canberra, then it will be a success. I think everyone there has 2 or 3 posts to add over time. Nobody wants day after day of the same subject.

      The weekend was a riot. If you want excitement, stick with Charlie. Your shoe will break, curries will abound, women will run around naked without hot water and on and on. I wouldn’t have missed it for the world.

      Reply

        • Oh yes you had met Charles in Paris, didn’t you Eva? The thing is, this recipe isn’t even made in the local inns and restaurant in tirol from where I come from, even tough its just an 1 h by car to Salzburg, so I doubt you would have had the chance to find it on a menu in Europe. Its very much Salzburg style, if something like that exists. Yeah they do come higher, mine came down a lots after taking it out of the oven and unfortunately I am not that good in making it super high, its quite an art! 😉 You dont have to reduce the ingredients, you will see it goes well for 2 persons. Me and my husband we finished it all alone. =)

          Reply

  7. I’ve never tried this Salzburger Nockerl but you two made me wish that I can try this dessert one day! I love Helene. She’s always so genuinely nice and she’s a kind of person who offers to make something. Enjoyed reading her guest post today!

    Reply

  11. Lemon soup! Why have I never had that?! Sounds wonderful. And this Nockerl looks so good – really a great job. I love Helene’s blog, and this recipe is one reason why! Good stuff – thanks.

    Reply

  12. I love Helene’s blog too, Maureen. It always teaches me something new, just like this dessert that I have never heard of but from the list of ingredients I know I would love it. xx

    Reply

  19. Two of my favorite bloggers get together to make a sensational blog post. What a treat!!!!

    I love the dessert Helene, and I am going to try to make this. As you know I don’t bake much, so I have a question: what is the main difference between folding and mixing?

    Reply

    • ok its simple… mixing is just mixing the batter with all your power smoothly, folding in is a gentle motion of your whisk through the White Egg snow, incorporating the heavier batter so that the Snow doesn’t fall together and doesn’t loose some of its required fluffiness (it will always fall a bit together but the aim is that it doesn’t fall too much). Hope that answers your question Minnie! =)

      Reply

  20. Maureen- I am now dying to try lemon soup. I’ve never heard of it. Look forward to seeing it.

    Helene- This is such a great dessert. It’s another one I’ve never had but would love to try. The downside to not travelling is not knowing desserts like this. I need to get out more.

    Reply

  21. I love Helene’s blog and it’s fun seeing her pop up here. I’m a passionate Mozart lover so anything food-related would be right up my alley. I’ll have to try making this with some music playing in the background!! xx ps Let’s ALL go to that conference next year;)

    Reply

    • Thanks Jerry. I’ve never made it myself but I’m eager to give it a go. I LOVE eating it but it’s a helluva walk to Salzburg so I’d better learn to make it myself.

      Reply

  25. Love seeing Helene here! One of my favorites! Love this sweet treat. I’ve never heard of it, but it sure sounds good – looks good too! Great post!

    Reply

  26. Thank you Maureen for the opportunity to guest post here on you wonderful food paradise blog, I truly enjoyed making the Salzburger for you and the world! =)

    The recipe is the one I used from my college time in Saalfelden in the region of Salzburg. At that time we used to get those sheets from our teacher with the days menu. So its a very authentic recipe from the region and I left it as it is. If you guys are interested to know which college that is, here is the link as reference >> http://www.hbla-saalfelden.at/

    Reply

  27. It’s a pleasure to meet you Helene and thanks for sharing this tempting dessert with us. Thanks to you Maureen as well for inviting Helene over here.

    Reply

  28. I have never heard of this lovely dessert, BUT I must try it someday VERY soon! It is wonderful to see you here Helene, and I am so excited to learn about Salzburger Nockerl! Hugs, Terra

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: