Courtesy of Chef Ryo Horiuchi, Embassy of Austria.
yolks of four eggs
40g granulated sugar
vanilla bean or a dash of vanilla sugar
lemon zest of half a lemon
40g all-purpose flour
pinch of salt
whites of 6 eggs
60g granulated sugar
2 tbsp cranberry jam
powdered sugar, to taste
cranberry jam, to taste
- Grease a heat-resistant dish with butter.
- Preheat oven to 190°C.
- Put the egg yolks and 40g of granulated sugar into a bowl. Mix with a whisk until it becomes light in colour.
- Add vanilla beans and lemon zest and mix.
- Put the egg whites in a separate bowl. Divide the 60g of granulated sugar into three portions and mix into the whites one at a time to make a stiff meringue.
- To the buttered dish, add the cream, milk, butter and cranberry jam, and warm in the oven.
- Divide the meringue into a few portions and stir them into the egg yolk and sugar mixture from step 4.
- Sift the flour and salt over the mix and gently cut in.
- Remove the heat-resistant dish from the oven and pour in the mixture, using a plastic card to shape it into three mountain peaks.
- Bake for 15 minutes at 190°C. Remove and sprinkle powdered sugar over the Nockerl while still hot.
Divide onto small plates with a large spoon, add some cranberry jam on the side and serve immediately.
It’s important to serve the Nockerl as soon as it’s ready. The “mountains” will collapse as the dessert cools. You can also use prune jam instead of cranberry jam.
Edited and Translated by: Rika Sakai & Robert Sakai-Irvine