Salzburger Nockerl
Here we have Ernest, Head of the Eberswalde school proudly showing us the Austrian queen of puddings, the Salzburger Nockerl which we sampled both in Salzburg and Bad Leonfelden. A recipe is also enclosed but is reputed to be tricky so go to Austria and sample it first hand.
Recipe in German. 10 dkg Butter, 20 dkg Zucker, 10 Dotter, 10 Klar, 5 dkg Mehl, 2/10 l Milch.
Butter, Zucker, Dotter sehr schaumig ruhren, Schnee und Mehl unterziehen. Die Masse in eine mit heisser Milch ausgegossene Gratinierschussel (Rein) fullen, in heissem Rohr kurz lichtbraun backen. Grosse Nockerl austechen, bezuckern, sofort servieren.
In English.
100 gm butter, 200 gm sugar, 10 yolks, 10 egg whites, 50 gm flour, 2/10 litre milk.
You have to whip butter, sugar and yolks, until it is very foamy. Beat the egg white until stiff and put in the mixture. Then add the flour very carefully. Take an oven-proof dish and put the milk in first, then add the mixture. Bake it in the oven until it is light brown (high temperature for 5 minutes). Spread some caster sugar over top and serve immediately.