IN ENGLISH: Salzburger Nockerl with Wild Common Violets (From Raffaela Millonig's Recipe Book)
Salzburger Nockerl
This is for sure one of the best Austrian desserts. A little bit of skill is required to process the egg whites but the result will be rewarding!
I was releasing this recipe for the first time in Italian in 2018 and I am using today the same images to release the English version.
It was one of my first selfmade videos and I am showing you how to prepare Salzburger Nockerl. At the time, one of the reasons was that I wanted to use a cup a friend of mine, Giuliana, was giving me as a gift for Christmas in 2017 and because, as I was making this video, it was April and I had found the last wild common violets.
You will need 5 egg whites, 3 egg yolks, 30 gr regular white sugar, 20 gr all purpose flour and some powder sugar.
You will also need a baking dish you will be able to transfer directly from the oven to your table.
Grease it with a little bit of butter and then with some regular white sugar. You will also need 60 gr of milk you will have warmed up and a personal assistant as my cat Bavaglino!
Use the mixer to beat the egg whites first at a slow speed than at the highest possible speed until you reach a very stiff consistency.
Then ad the sugar, go on beating , then the flour, even all at once and finally the egg yolks. I you feel insecure while adding the egg yolks you may also use a spatula instead of the mixer, leaving some yellow stripes which will make the dessert look even more beautiful.
Transfer the mixture to the baking dish und put everything for 5 Minutes into the oven at a temperature of 200° C.
Should the temperature of your oven be too high, turn it down even to 160°C because at the end the surface should be just slightly golden coloured.
After 5 minutes add the warmer milk pouring it in a corner of the baking dish and bake for further 3 minutes.
I am showing you also the coking book I am using since 1975 containing not only typical Austrian recepicies but also a selection of recopies of the famous Sacher hotel in Vienna.
Take the baking dish out of the oven, sprinkle with regular sugar, then with the common violets and finally with the powder sugar. Serve it as it is or with warm vanilla sauce.