If you are looking for a unique Austrian dessert to make during the festive season, this salzburger nockerl recipe is wonderful with a cranberry jam layer, a puffed souffle on top, and a dusting of powdered sugar. This dessert recipe is light and airy, and so comforting as it is served warm.
Making the salzburger nockerl may look intimidating but it is actually quite easy; to make it, you first spread cranberry jam in an oval baking dish with milk before making a custard mixture with whipped egg whites, sugar, egg yolks, and flour until combined. Then, the mixture gets dolloped on top of the cranberry layer before it is baked in the oven.
What are Salzburger Nockerl?
Salzburger nockerl is an Austrian dessert that originated in Salzburg. It commonly has a layer of raspberry jam in the casserole dish along with a whipped custard mixture that rises and becomes light and pillowy in the oven. This version uses a cranberry jam instead, which makes it perfect to make during the Christmas season.
Pro Tips
- Bringing the egg whites to room temperature will help them whip up more easily.
- When separating the egg whites from the egg yolks, make sure you don’t get any egg yolks in the whites as that will inhibit the whites from whipping up.
- Grease the baking dish to prevent the dessert from sticking.
- Don’t overbake the salzburger nockerl. You will know it is baked when the custard has risen and has become golden brown, but is still slightly jiggly.
Frequently Asked Questions
What Does Salzburg Nockerl Taste Like?
Salzburg nockerl has a rich custard flavor from the eggs and sugar, along with a tart and tangy taste from the cranberry jam.
Is Salzburger Nockerl Difficult to Make?
While this dessert may look complicated, it is actually quite easy to make as long as you can sufficiently whip the egg whites. For that purpose, whipping the egg whites with hand beaters or a stand mixer is much easier than whipping the egg whites with a whisk.
How to Eat Salzburger Nockerl?
This Salzburger nockerl is delicious served with powdered sugar on top as it adds more sweetness and a beautiful garnish.
How to Store Salzburger Nockerl
This dessert is best served as soon as it is made as that will be when it is most fluffy and delicious. If you have some left over, you can store it covered in the fridge for a few days. Then, you can warm it up in either the microwave or oven when you plan to serve it.
Ingredients
How to Make Salzburger Nockerl With Cranberry Jam Layer
In a bowl, whip the egg whites with the sugar until soft peaks form. Carefully fold it with the egg yolks and flour until combined.
Grease an oval-shaped baking dish with butter. Spread the cranberry jam in the bottom of the dish and pour in the milk.
Spoon the egg white mixture on top of the cranberry layer to create three pyramid shapes. Bake it in a 400 F (200 C) oven until golden, about 10 to 12 minutes.
In a bowl, whip the egg whites with the sugar until soft peaks form. Carefully fold it with the egg yolks and flour until combined.
Serve dusted with powdered sugar.
Spoon the egg white mixture on top of the cranberry layer to create three pyramid shapes. Bake it in a 400 F (200 C) oven until golden, about 10 to 12 minutes.
Serve dusted with powdered sugar.
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