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 Salzburger Nockerl as they are typically served | |
| Type | Soufflé |
|---|---|
| Place of origin | Austria |
| Region or state | Salzburg |
| Main ingredients | Flour,egg yolks,sugar,vanilla,egg whites, raspberry |
Salzburger Nockerl (pl.,Austro-Bavarian:Soizbuaga Noggal) are a sweetsoufflé served as adessert, a culinary specialty in theAustrian city ofSalzburg.
The sweet soufflé is made fromegg yolk,flour,sugar, andvanilla (or vanilla sugar), mixed into a dough. Next,egg white and granulated sugar are whisked into ameringue until soft peaks form and then mixed into the dough with spatula. Finally, dumplings (Nocken,diminutive:Nockerl, cf.Gnocchi) of the mixture are baked in an oven until lightly brown on the outside (10-12 minutes).[1]
Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with araspberry sauce or any other fruit spread layered on the bottom of the soufflé.[2] Though traditionally a dessert, the dish is filling enough to eat as a main course.
Although presumably derived from French soufflé dishes, Salzburger Nockerl, likeKaiserschmarrn orApple strudel, has become an icon ofAustrian cuisine. Legend has it that the dish was invented bySalome Alt (1568–1633), the mistress of Prince-ArchbishopWolf Dietrich Raitenau in the early 17th century. In any case, the golden dumplings represent Salzburg'sBaroque atmosphere left by the territorial prince, whose life of dissipation came to an end when hisarchbishopric was challenged by theBavarian neighbours. They are supposed to represent the hillsides surrounding the city centre:Gaisberg,Mönchsberg andKapuzinerberg. The dusting of powdered sugar resembles the snow-covered peaks.[3]
Fred Raymond (1900–1954) composed in 1938 an operetta calledSaison in Salzburg - Salzburger Nockerln (Season in Salzburg - Salzburger Nockerln). In this composition the sweet dumplings are praised as “Süß wie die Liebe und zart wie ein Kuss” (meaningSweet as love and tender as a kiss in German).
The character David Slater reminisces about the dish cooked by his ex-wife in the 1953 filmDie Jungfrau auf dem Dach.
