- Food and Cooking»
- World Cuisines
Austrian Food - Raspberry Souffle (Salzburger Nockerl)
The Sound of Music
Austrian Dessert – Salzburger Nockerl
Salzburg, Austria, is famous for three things:
- It was the birth place of Mozart
- The "Sound of Music" was filmed there.
- It is the home of Salzburger Nockerl
In the fourteenth century, Salzburg gained its independence from Bavaria and became the seat of the Archbishop of Salzburg. Three centuries later, the mistress of the reining archbishop is credited with inventing Salzburger Nockerl, a soufflé like dessert. Traditionally, this dessert has three peaks covered with powdered sugar which are said to represent the three snow covered hills which surround the city.
As with any soufflé, it is necessary to separate the egg whites from the yolks and to beat the whites until they form stiff peaks. The egg whites are then carefully folded back into the mixture and the batter is baked and served immediately to prevent the soufflé from collapsing.
I recall eating at a fine French restaurant in Washington DC many years ago and ordering a soufflé for dessert. There were six of us at the table and when the dessert arrived, there were six waiters to serve us. The soufflé was perfect.
12-15 Minutes at 400 F
8 Egg Whites
4 Egg Yolks
2 Tablespoons Tapioca Flour
7 Ounces of Sugar
2 Tablespoons Grand Marnier
1 Tablespoon of Orange Zest
½ Cup Raspberry Jam warmed in a saucepan with ¼ Cup of Orange Juice
Powdered Sugar to sprinkle over the three peaks
- Preheat the oven to 400 F.
- Pour the warmed jam into a 7 x 11 inch baking dish.
- In a large mixing bowl, whisk together the egg yolks, Grand Marnier, tapioca flour, orange zest and one tablespoon of the sugar.
- In another bowl, whip the egg whites with one tablespoon of sugar until soft peaks form.
- Then slowly add the remaining sugar while continuing to beat until stiff peaks are formed.
- Stir 1/3 of the egg white meringue into the egg yolk mixture and the gently fold in the rest of it.
- Spoon three equal mounds over the raspberry jam and bake 12 to 15 minutes until the peaks are golden brown.
- Sprinkle the peaks with powdered sugar and serve at once.
Links to other German and Austrian recipes
- Austrian Food - Boiled Beef (Tafelspitz)
Boiled beef (tafelspitz) is cosidered to be the national dish of Austria. Franz Joseph I was a great lover of tafelspitz and thus so were all Austrians. This dish is usually made with a bottom sirloin, beef bones, root vegetables and spices to make a
- Austrian Food - Breaded Veal Cutlet (Wiener Schnitze...
Wiener Schnitzel is served throughout Europe and America but nowhere any better than in Vienna, Austria. Often there, it can be larger than the plate on which it is served. This recipe explains how to make it at home, although you may want to make yo
- German Food - Sausages - The Best of the Wurst
Growing up in a German-Polish area of Wisconsin, German sausages (wurste) were always available even in the supermarkets. I also had the good fortune to taste some of them when I visited Germany on several occasions. For those of you who may not be a
- German Food - Beef Roll Ups (Rouladen)
Rouladen is a German specialty which is made from thin slices of beef stuffed with bacon, onions, pickles and mustard and then rolled into packets. Each roulade is tied or secured with a toothpick, browned and then cooked in a rich gravy. Often serve
- German Food - Potato Salad (Kartoffelsalat)
Unlike American potato salad, which is normally made with salad dressing or mayo, German potato salad (kartoffelsalat) is usually made with a warm, sweet-sour bacon dressing. The exception is in northern Germany, where the potato salad does contain m
- German Food - Beef Pot Roast (Sauerbraten)
When you think of German pot roast, sauerbraten immediately comes to mind. This classic German specialty begins with a beef bottom round or rump roast which is marinated in wine, vinegar and spices for several days. It is then browned and returned to
- German Food - Red Cabbage (Blaukraut, Rotkraut or Ro...
Depending upon the area of Germany it is called either rotkraut or blaukraut. Either way this slightly sweet and sour cooked red cabbage is a perfect accompaniment for chicken, duck, goose, venison, rouladen, sauerbraten or just about any pork recipe
- German Food - Hunter's Cutlet (Jaeger Schnitzel)
Jaeger Schnitzel, which translates to hunter's cutlet, was originally made from wild game and mushrooms found in the woods. Today it is usually made from pork or veal and cultivated mushrooms. As opposed to Weiner Shnitzel which is made from breaded