Salzburg+Nockerl

A specialty in the Austrian city of Salzburg is a Salzburger Nockerl. It is sweet souffle that is served as a desert, although it is said that the dessert may be so filling that it can be a man course. However making this tasty dessert requires a lot of practice if you want to master the correct way to make it. The dumpling like dessert is mainly comprised of five components; egg yolk, flour sugar, vanilla, and egg whites. This will be all mixed together to produce a thin dough however the egg whites are not added until after the dough is made because the egg whites must be whisked until it is stiff and mixed carefully within the dough. After the dough is thought to perfect, then its time to start creating the dumplings in which they will be placed in the oven and baked on low. When the dumplings are finished they are ready to be served warm with powdered sugar, and sometimes with a raspberry sauce. However the traditional appearance of the Salzburger Nockerl is to be golden with a little sugar sprinkled across the entire dessert. The Salzburger Nockerl is always prepared fresh so that the consumer may receive a long lasting taste for the dessert. Salzburger Nockerl has become a symbol of Austrian cuisine like Kaiserschmarrn, or Apple strudel. Allegedly they were invented by Salome Alt, “the concubine of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century”. In any case the golden dumplings represent Salzburg's Baroque atmosphere left by the territorial prince, whose life of self indulgence came to an end when his archbishopric was challenged by the Bavarian neighbours. The uprising souffle is to represent the hillsides surrounding the city centre: Festungsberg, Mönchsberg and Kapuzinerberg. The dusting of powdered sugar resembles the snow-covered peaks.