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Salzburger Nockerl (Sweet Austrian Soufflé)

Salzburger nockerl is a sweet dish typical of Austrian cuisine that is especially popular in Salzburg, as its name implies. It has a subtle sweet taste; it is not too sugary but still delights the taste buds whenever you eat it. You can serve it as a main course, as a dessert, or even with coffee and tea, and there are hardly any people who do not like it. The original recipe contributor shared the following anecdote: "When it comes to preparing Salzburger Nockerl, I know what I am doing. I grew up eating Salzburger Nockerl. My mother prepared them almost every Sunday when I was a child. I eve

Source and licence

"Salzburger Nockerl (Sweet Austrian Soufflé)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Salzburger_Nockerl_(Sweet_Austrian_Souffl%C3%A9), revision 4587380), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Salzburger_Nockerl_(Sweet_Austrian_Souffl%C3%A9)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587380

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Preheat oven to 200°C (~400°F).
  2. Whip the egg whites, gradually adding the sugar, until they are very stiff.
  3. Quickly beat in the 2 yolks, zest, and vanilla sugar without beating too hard.
  4. Carefully fold in the flour.
  5. Butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard if desired).
  6. Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. "Mount" them to resemble three little mountains.
  7. Bake in the oven for 10 minutes until your Nockerl have become slightly brown on top.