Salzburger+Nockerl

This sweet souffle, the Salzburger nockerl, originates from the city of Salzburg, Austria in the 17th century and believed to be first done by Salome Alt. The souffle is considered a dessert due to how sweet it is. Visually, the traditional way to serve the Salzburger nockerl, is for it to have many peaks to represent the surrounding mountains (at least three to represent the biggest mountains: Monchsberg, Kapuzinerberg and Gaisberg) and powdered sugar on top to represent the snow atop the mountains. To make this dessert, the main ingredients include: milk, egg whites, egg yolks, vanilla, sugar, vanilla sugar and flour. The milk and vanilla are mixed and put into a pan and heated in the oven. Separately, the egg whites are mixed with the sugar and salt and beaten until a thick and creamy mixture is created. The rest of the ingredients are added and everything is then mixed together and put into the oven. When the souffle reaches a rich, golden brown color, it has almost been completed. The final step is to add the powdered sugar and the Salzburger nockerl has been made! The Salzburger nockerl can be found in few bake shops and restaurants in the city of Salzburg, Austria. It is served fresh to the customer, since that is when it tastes the best. It is truly a specialty in Salzburg that should not be passed up! In fact, they are so good that Fred Raymond composed an operetta that revolved around the dessert. In the operetta, Fred Raymond says that the Salzburger nockerl is "sweet as love and tender as a kiss".