Salzburger Nockerln à la Sacher (Fluffy egg soufflé)

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Portionen: 4

  • 150 ml Milk
  • 1/2 pod Vanille
  • Lemon juice (squeeze)
  • 7 pieces Egg whites (cooled)
  • 1 pinch Salt
  • 80 g Sugar
  • 4 pieces Egg yolks
  • 1 piece Lemon (rind, grated)
  • 10 g Vanilla sugar
  • 2 tbsps Flour
  • 1 tbsp Cornstarch (Maizena)
  • Icing sugar (for dusting)
  • Butter (for greasing)
Auf die Einkaufsliste

Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom. With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of
the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy. Preheat the oven on 220 °C. Add the egg yolks, lemon rind, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass shouldn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10–12 minutes until light, golden brown. Dust with icing sugar and serve quickly so the nockerl don’t collapse.


To add a fruity taste, bake on a bed of cranberries. To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.

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Salzburger Nockerln à la Sacher (Fluffy egg soufflé)

  1. michi2212
    michi2212 kommentierte am 02.11.2015 um 18:41 Uhr

    Immer gut

  2. Liz
    Liz kommentierte am 18.10.2015 um 18:09 Uhr


  3. xxxx40
    xxxx40 kommentierte am 14.02.2015 um 12:25 Uhr


  4. liss4
    liss4 kommentierte am 07.02.2015 um 11:24 Uhr


  5. Cookies
    Cookies kommentierte am 04.02.2015 um 16:12 Uhr


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