Life 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.
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.
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A hand mixer to beat the egg whites stiff is absolutely necessary.
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You have to work quickly and neat otherwise it can get messy and really ugly.
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Don’t try to even think of changing an ingredients or two, stick to the recipe.
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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.
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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
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Keep to the baking timing in the recipe for the best result
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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.
- 5 Egg Whites
- 60 gram Powdered Sugar
- 3 Egg Yolks
- 7 drops Vanilla Essence
- 20 gram White flour
- Powdered sugar for the topping
- 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.
- Now, carefully fold in your powdered sugar into the snow. Fold, do NOT mix! The snow has to stay fluffy and airy!
- Add the Vanilla to the beaten egg yolk and mix. Fold into the snow the yolk mixture.
- Preheat the oven now to 180 C!
- 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.
- Next, butter a long baking mold.
- 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!
- Once finished baked, sprinkle powdered sugar on top and serve quickly!
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!
Love light and fluffy recipes! It looks very simple to make, I am bookmarking it!
Hi Julia and thanks for stopping by. I love a different dessert. It’s certainly a step up from s’mores. 🙂 (not that I don’t love s’mores!)
It is simple if you follow the steps properly. I am convinced you will enjoy it. =)
Maureen, this dessert and Mozart sound like a fine duo. Delightful guest post, Helene!
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.
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!
What a lovely post! I’m inspired! All the best to you Maureen.
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.
My oven was different and I got some news, I finally got a handmixer yesterday. I didnt have one at the time, and it was super hot again. Otherwise with a little practice you ll be able to bring them up more like mountains. =)
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 🙂
Lemon curd sounds good too. I was wondering how it would be if made similar to an iles flottante and sitting in creme anglais.
Well sounds like we ll have to try that out next! Love Iles flottante. I am a bloody gourmand.
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.
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.
She does sound like a blast. No wonder the three of us get on so well!
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. =)
I’ve never heard of this dessert before. It sounds wonderful!
We should go to Austria together and have one
and you should come together when I am there!!! =D
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!
You are so right. Helene is the sort of person you’d love to have as a best friend or next door neighbor 🙂
I just wish I could have you 2 as my neighbors instead of this woman here… Oh man we would have fun and I d even propose on taking care of your kids Nami!
I have never heard of this dessert, but it sure looks delicious!!
I’d never seen it until I went to Austria but it should be a standard recipe everywhere 🙂
Lots of hidden gems like that in my country, I guess thats because Austria disappears with its tiny size between Germany, Italy and Switzerland.
Maureen is right by the way
That looks and sounds really good! I’ve never seen it before.
Its addictive, thats what my husband said and I agree!
What a wonderful dessert! I like the idea of serving it with raspberry coulis.
I wished I had raspberries around when I made it. Love the idea!
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.
Seriously you are not the only one, I don’t remember haveing Lemon soup before, or I forgot it! O.O
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
Thank you Charlie <3
Sounds like a very intriguing dessert.
Its a very “sexy” dish, right Maureen? You ought to have tasted it in your life. 😉
Hello Helene through Orgasmic Chef!!
This sounds like an interesting dessert!
I should try it!
Thanks Maureen!
Hey Arwa! you are like a ghost these days, barely to be seen online!
It sounds like a very interesting but temperamental recipe. Thanks for sharing with us Helene!
Thank you for your kind words Claire! =))
This is a delightful dessert. I’ve been to Austria but I haven’t tried it. I think this one is a good way to start!
Oh yes, where have you been and what have you seen Katerina? For some reason I am kind of a patriot when I am not in Europe. ^.^ This dessert is a must try!
What a lovely dessert; not too filling yet satisfies a sweet tooth.
Thank you Roberta! =D
I’ve never heard of this dessert but it sounds right up my alley!
Glad that I am able to surprise you all with this new dessert. now I am satisfied. =)
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?
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! =)
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.
Well luckily we have the internet, the worlds best invention ever in my opinion, and we have our cool community, so at least we get to teach each other some cool things. =)
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;)
yeah I wish we could all meet up at a conference, what fun we would have, no? lol so what will you listen to, The Magic Flute and Papageno? =P
I think this is probably one of the most popular desserts in the restaurants in Salzburg. Looks great.
Absolutely agree Karen! 😉
Great dessert that is light and not too sweet.
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.
You can make it super sweet Jerry by adding more of the powdered sugar as topping. Thats why I like this dish as well, I am not into too much sugar because of tooth ache, so I like to adjust the sweetness to my liking.
An Austrian cooking in Goa? Quite intriguing. Sounds like a tasty dish.
lol its actually a crazy long story Suzanne. 😉
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!
Hey MJ, thank you sweets for your lovely comment =))
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/
I loved the guest post, Helene and I look forward to the day we can walk on the beach together in Goa ! 🙂
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.
Its nice to meet you to Sandra! =)
Yes thank you Maureen again
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
Good recipe