Home-Baked Salzburger Nockerln With Cherry Sauce

The famous and delicious Austrian dessert. It's rich, indulgent and utterly delicious., We can't have this in any restaurant here except if we will dine in Taipei. I was inspired the cultures and the foods in Austria, and eager to learned how to baked this fluffy and airy sweetened egg mixture. And that brings back our good memories during our stayed in Salzburg. I find out it's quick and easy to make so we can have Salzburger nockerln all the time in any sauce and flavor we may desire.

Cherry Sauce:
1 can cherry topping
1/2 cup lemon juice
3-4 tablespoons granulated sugar
1/2 cup warm water
1/4 teaspoon of salt to bring extra  flavor
In a medium saucepan, mixed all the ingredients and bring to a boil and simmer and cook for minutes. Remove from heat and allow to cool and chill until ready to use.

For the Salzburger Norckelrn:
4 slices of small butter
4 tablespoon cranberries jam
9 egg whites
1/cup of bourbon vanilla sugar
some dropped of lemon zest
4-5 egg yolks
1/4 granulated sugar
1/2 cake flour
Preheat the oven to 220 C, place oval au gratin dishes  or lasagna pan with butter and 4 teaspoon of jam. Let it melt in the oven for few minute.

Combine the egg whites,lemon zest and vanilla sugar in a mixer bowl. Beat with an electric mixer in steady stream until stiff peaks form.

 Stir the egg yolk, flour, some salt and sugar mixture to blend.

Use spatula and gently fold the egg yolks mixture into the meringue until well blended. Spoonful and place on gratin dish over the butter and jam.

And bake for 8-10 minutes or until puffed and golden like a souffle. Remove from the oven and sprinkle of icing sugar on top surface.

Serve immediately and drizzle with extra cherry sauce, this is good with vanilla sauce or warm melted chocolate sauce. If any suggestion for the right cooking instruction and I would appreciate that much.