Salzburger Nockerln

Sometimes you come across a strange duck, even in the world of desserts. The Salzburger nockerln is usually served warm, right after it's baked.

Salzburger Nockerln

Smooth, soft and creamy are the keywords of this non-guilt dessert. It's pretty much a souffle low in sugar.

Sprinkle some powdered sugar over it while warm and serve immediately.


  • 4 large eggs
  • 25 g flour
  • 45 g powdered sugar
  • pinch of salt
  • butter for greasing
  • zest of ½ lemon
  • extra powdered sugar
  • 1 tsp vanilla extract

  1. Preheat oven at 180-185°C convection.
  2. Split the eggs and blend the yolks with the lemon zest.
  3. Beat egg whites with salt until firm, then gradually add the icing sugar with the vanilla extract.
  4. With a spatula blend some of the egg whites with the yolks. Sieve the flour over the yolk mix.
  5.  Add the rest of the egg whites and carefully fold from under to over until everything is homogeneous.
  6. Do the batter in a 21 x 13 cm oven tray, preferably ceramic. Shape it to have 2 or 3 tops.
  7. Bake for 12-13 minutes.
  8. Sprinkle some icing sugar over the Salzburger nockerln and serve.


Tools used: Hand mixer, silicone spatula, sieve, oven tray.

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  • Serves 2-3
  • 1 serving = --- kcal min.
  • Sugar 17 g/serving 
  • Prep time 20 minutes
  • 21x13 cm oven tray
  • Convection

TIPS:

  • Preheat 10 to 15 minutes
  • If you want you could replace the zest with 1 tsp lemon juice.
  • Like all souffles, they're sensitive to low temperatures and draft.
  • Some Austrians warm up the oven tray before pouring in the batter.