Seven Eggs, Lot of Air – Voilà Salzburger Nockerl

Seven Eggs, Lot of Air – Voilà Salzburger Nockerl

2 minutes to read

Salzburg cuisine is regarded as one of the finest and the most respected in Austria, with the long tradition of preparing delicacies. Salzburger Nockerl, the sweet fluffy soufflé or dumpling Salzburg art, is its highlight and very typical dessert the city of Salzburg is famous for. Salzburger Nockerl have little in common with the well-known form-fixed dumplings (nockerln), which are an integral part of traditional Austrian cuisine. The airiness and fluffiness as well as the fact that they are fresh served dessert is what distinguishes it from other dumplings and what made it world famous.

The Salzburger Nockerl is prepared with very basics ingredients sugar, eggs and flour. You start by whipping egg whites with sugar until very stiff and then carefully stirring in the yolk, vanilla sugar and a little flour, so that the egg yolks are still visible and until the airy consistency is achieved. The important part before baking it in a oven is to form three pyramidal shape peaks that are sprinkled with powdered sugar. These three peaks depict the snow-covered mountains of Salzburg Rainberg, Kapuzinerberg and Gaisberg. Mönchsberg borders the old town towards the river Salzach, the Rainberg behind it and the Kapuzinerberg, on the opposite northern side of the river. Soufflé is mostly accompanied by cranberry compote and it must be served immediately, otherwise the peaks will collapse. It is a phenomenon how from very simple ingredients such a sophisticated delicacy can be brought on the table.

Which cooking artist invented this popular and well-known dessert, there are no clear historically based informations. A legend has it that in the 16th century Salome Alt the Mésalliance of the Salzburg Prince-Archbishop Wolf Dietrich von Raitenau invented this delicacy. The other legend goes even further and it says that the prince-archbishop was in love with his mistress only because of her art of making this delicacy.

Today you can find Salzburger Nockerl on the menu of almost all traditional and well established coffee houses and the hotels not only of the Mozart’s city, but in whole Austria. This pastry is intended as a dessert for one, but it is oversized for one person. Therefore you should better enjoy the Nockerln in a company. If you are in Salzburg don’t miss on this probably the most famous dessert of the city, not counting every tourist Austrian souvenir Mozartkugel.

The author

Ogi Savic

Ogi Savic

I am Ogi. A journalist and economist, I live in Vienna and I am passionate about skiing, traveling, good food and drinks. I write about all these aspects (and more) of beautiful Austria.

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