Salzburg Nockerl

Name: Salzburg Nockerl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 2 egg yolks; 1 teaspoon vanilla extract; 1/2 teaspoon lemon zest; 1 tablespoon flour; 1/4 teaspoon cream of tartar; 4 egg whites; 1 pinch salt; 2 tablespoons sugar; 1 tablespoon powdered sugar; 2 tablespoons butter; 1/4 cup boysenberry jam

Submitted by Chef #420960

"A "kitchenaid standing mixer" makes this recipe a breeze. This is my version of the famous nockerl dessert. Use however much butter coats your baking pan, and whatever jam is to your liking."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 egg yolks
1 teaspoon vanilla extract
¹⁄₂ teaspoon lemon zest
1 tablespoon flour
¹⁄₄ teaspoon cream of tartar
4 egg whites
1 pinch salt
2 tablespoons sugar
1 tablespoon powdered sugar
2 tablespoons butter
¹⁄₄ cup boysenberry jam

directions

heat oven to 350.
In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
Add the 2 tbsp sugar and beat until stiff peaks form.
Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.
Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.
Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.
Dust with powdered sugar and serve warm.