Echte Salzburger Nockerl
Courtesy of Sherie

1 bar less 1 tbs. sweet butter, softened
3/4 cup sugar
10 egg yolks
1/2 cup flour (scant)
10 egg whites
1 cup milk

2 10" skillets or one large oven-proof dish

Cream together butter and sugar.  Add 2 or 3 egg yolks at a time, beating well after each addition until light and fluffy.  Fold flour and very stiffly beaten egg whites into batter. (The success of this recipe depends mostly on the stiffness of your egg whites).

Cover bottoms of two 10-inch skillets with milk. Bring to a boil and immediately pour batter into hot milk.

Place skillets in preheated oven (450 F).  Reduce heat to 400 F and bake for 6-8 minutes until golden.  Nockerln should be firm outside, but light and fluffy inside.  With a serving spoon, quickly cut off large pieces, place on a preheated plate, and dust with very fine vanilla sugar.

Serve at once, since Nockerln do not tolerate waiting; they will collapse.

Meraner Torte
Courtesy of Sherie

1 1/4 bars sweet butter, softened
2/3 cup sugar (scant)
3 egg yolks
2 bars or squares semisweet chocolate, grated
2 1/2 cups finely ground unblanched almonds
1/8 teaspoon cinnamon
1/8 teaspoon clove
3 egg whites

9 x 1 1/2 inch baking pan with removable bottom

Cream together butter and sugar.  Add egg yolks and beat until very light and fluffy.  Stir in grated chocolate until well blended.  Combine ground almonds with spices amd add one-fourth of it to batter.  Stir lightly.  Gently fold well-beaten egg whites and remaining ground almonds into batter.  Pour into a lightly buttered and floured 9 x 1 1/2 inch baking pan with removable bottom.

Bake in a preheated oven (350 F) for 35-45 minutes until test done or torte shrinks from sides of pan.

Let cool in pan for about 15 minutes before removing outer ring.

Serve dusted with confectioners sugar.

Gebackene Apfelspalten (apple fritters)
Courtesy of Sherie

1 cup flour (scant)
3/4 cup milk
1 whole egg
1-2 tablespoons sugar
3 apples, medium size
sugar, very fine
cinnamon (optional)

Blend flour and milk in a bowl.  Add egg and sugar.  Mix.  Refrigerate batter for a few hours.  Stir to remove remaining lumps.

Core and peel apples.  Cut into round slices about 1/4 inch thick, with hole of core in centers.  Drop apple slices into batter.  When well coated, fry into hot deep fat (375 F) over low flame until lightly brown on both sides.  Remove with a slotted spoon or fork and drain on absorbent paper.

Keep warm on hot plate.  Sprinkle with very fine sugar combined with cinnamon (optional).

Makes about 24 pieces.
 
 
 
 
 
 

 
 

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