Salzburger Nockerl: Süß wie die Liebe und zart wie ein Kuss

DSC_0042_2130 copy

Fred Raymond, in 1938, composed an operetta called Season in Salzburg (Salzburger Nockerl) which he described as being “sweet as love and tender as a kiss”.  This sweet dumpling soufflé, with its light citrus flavor and airy texture, is a tribute to Spring… and, of course, to love.

  • 1/4 vanilla pod, split lengthways
  • 90 grams fine sugar
  • 5 large eggs, room temperature, separated
  • finely grated zest of 1 lemon
  • finely grated zest of 1 orange
  • 1 heaped tbsp plain flour
  • 2 tbsp butter
  • 1/4 cup heavy whipping cream
  • 2 tbsp confectioner’s sugar (to dust)

DSC_0037_2136 copy

Preheat your oven to 400 degrees. Scrape the seeds from the vanilla pod into the bowl of fine sugar and mix well with a fork. Beat the egg whites on high speed until soft peaks form. Gradually beat the sugar into the egg mix until stiff.

DSC_0038_2134 copy

Lightly beat the egg yolks. Fold into the egg white mixture with a metal spoon. Fold in the lemon and orange zests. Dust with the flour and continue to fold, keeping as much air in the mix as possible.

DSC_0040_2132 copy

Melt the butter in the bottom of a shallow 9″ gratin dish. Stir the cream into the melted butter. Lastly, spoon the egg mix on top and bake for 10 – 15 minutes. I didn’t have a proper dish large enough so I made two.

DSC_0041_2131 copy

Bake until golden and fluffy. Cool briefly and dust with powdered sugar. Serve immediately. Enjoy!

DSC_0054_2118 copy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s