Aside from the apple studel, Topfenstrudel and Kaiserschmarrn, the Salzburger Nockerl is the most famous and legendary dessert of Austria.
It is said that the "Nockerl" was invented by Salome Alt, the concubine of Salzburg's Prince Archbishop Wolf Dietrich von Raintenau in the early 17th century. It is supposed to resemble the mountains of Salzburg.
We were in Austria in 1991. The Trout found a guide who took him fly fishing in a most beautiful area of the country. Unfortunately, the time was short as the mountain snows started melting in the late morning and the blue colored water washed down the mountain and into the streams and the fishing was over.
It was also before I realized that my paternal grandmother's ancestors came from an area of Austria called Spittal. We were there. But, it was many years later before I realized that my ancestors had also been there. Such a missed opportunity. I do remember the beautiful landscapes, the mountains, the food. We must go back. We must.
While in Austria, we dined beautifully on the typical food of the area. This dessert, Salzburger Nockerl has always lingered on my mind. I made it many years ago, shortly after returning from Austria, but it wasn't until this week that I remembered it. All the ingredients were in the kitchen. It just had to be.
You will find that this is a rather simple dessert, not too difficult to put together, but it does need to be served immediately after coming out of the oven. It is light, very flavorful and puts on quite a show by itself.
I am Midwest grown, born in the Amana Colonies in Iowa, retired medical transcriptionist now enjoying retirement by traveling, knitting, cooking with my husband, and playing golf.
I have lived in Iowa, Kentucky, Germany, Michigan, Wisconsin, and Florida