🍮 Salzburger Nockerl
Salzburger Nockerl is a towering sweet soufflé from Salzburg, made of whipped egg whites folded with yolks, sugar, a little flour, vanilla and lemon zest. Baked in a buttered dish, it rises into three golden peaks with a soft, airy, custardy centre. It is dusted with sugar and served straight from the oven, before it sinks.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 5 eggs, separated
- 60 g sugar
- 25 g flour
- 1 tsp vanilla extract
- Grated zest of 1 lemon
- 15 g butter for the dish
- Sugar for dusting
Method
- Heat the oven to 200 °C and butter a shallow oval baking dish.
- Whisk the egg whites to soft peaks, then gradually add the sugar and whisk until stiff and glossy.
- Gently fold in the yolks, vanilla and lemon zest, then sift in the flour and fold just until combined.
- Spoon the mixture into the dish in three large mounds.
- Bake for 10–12 minutes until golden outside but still soft inside, dust with sugar and serve at once.
How to make it lighter
- Share one dish between four — it is airy but sweet.
- Cut the dusting sugar and grease the dish with a thin film of butter.
- Serve with fresh berries instead of extra sauces.
History
The dessert is a symbol of Salzburg, and its three peaks are said to represent the hills around the city. Its creation is often credited to Salome Alt, mistress of the 17th-century Prince-Archbishop Wolf Dietrich, but this story is not documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →