Desserts: Austria′s sweetest side

Salzburg Nockerl: The most famous dessert of Western Austria.

The famous Salzburg Nockerl as they should be served: Golden with a bit of sugar.

1 plate as main dish, 2 as dessert

3 eggs
100 g flour
1 teaspoon sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/8 L milk
100 g butter

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Turn the omelette around, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or "Zwetschkenröster" (plum sauce).

Bierkuchen - Alecake
1 cake

250 g butter, at room temperature
200 g sugar
1 tablespoon of vanilla sugar
1 tablespoon of baking powder
4 eggs
a pitch of salt
500 g flour
250 g raisins
grated lemon peel
125 mL pale beer
crystallised cherries

Mix butter, sugar, vanilla sugar, eggs and salt until creamy. Add flour, baking powder and beer. Add the raisins, lemon peel and cherries and put them into a baking casserole. Bake the cake at 180 degrees Celsius for 90 minutes.

1 strudel

300 g flour
some oil
1/8 L water (warm)
some salt
1 egg
breadcrumbs, roasted
1 1/2 kg apples, chopped
150 g sugar

Make a very smooth dough, store on a warm place for 30 minutes, then "tear" it on a floured plate and try to create a proper strudel shape. Put filling in and seal it. Bake at preheated 180° C oven for 30 to 40 minutes. Serve with vanilla sauce.

Salzburg Nockerl (Salzburg soufflé)
3 people or more

5 eggs
4 tablespoons icing sugar
1 teaspoon flour
some lemon peel
2 tablespoons milk
3 tablespoons butter

Separate the yolk and egg whites, beat the latter one with 3 tablespoons of icing sugar until thoroughly stiff. Add 3 yolks, the flour and the grated lemon peel. Mix the butter and the remaining tablespoon of icing sugar with the milk and warm the mixture until liquid. Add the doe in four chunks and bake at 200 degrees Celsius until golden-brown. Add some icing-sugar and serve hot.

6 to 8 people

500 mL milk
270 g butter
1000 g flour
2 eggs
1 additional yolk
2 tablespoons sugar
2 bags of dry yeast (14 g)
grated peel of 1 lemon
1 pitch of salt
50 g raisins
a shot of rum
3 tablespoons honey

Mix flour, 1 yolk, 2 tablespoons sugar, yeast, salt, lemon peel, raisins, rum and warm milk with 120 g of liquid butter. Leave the doe for 1 hour in a warm place. Melt the remaining 150 grams butter in a casserole until liquid. Form small dumplings from the doe and dip them into the liquid butter. Then allow them to rest for another 30 minutes. Pre-heat the oven at 160 degrees Celsius and bake the Rauhnudeln for 45 minutes. Mix the honey with the remaining liquid butter and pour it over the Rauhnudeln. Allow the honey-butter mixture to soak for a few minutes and serve warm.

Gugelhupf cake
1 cake

200 g butter (at room temperature)
200 g icing sugar
8 yolks and egg white (separately)
grated peel of 1 lemon
a pitch of vanilla sugar
200 g sugar
230 g flour
50 g raisins
50 g grated nuts

Mix the butter with the icing sugar thoroughly, add the yolks, lemon peel, vanilla sugar, raisins and nuts. Beat the egg white until stiff, mix with sugar and flour. Grease a Gugelhupf baking casserole (if not available, use any "vertical" baking casserole) and bake for 1 hour at 160 degrees Celsius until it is done in the core (check with a fork).


To begin with: Austrian starters

Main courses from Austria

Beer, Red Bull or milk: drinks of Austria

Austrian Desserts: Kaiserschmarrn, Apple Strudle and more
On Austrian cuisine: Food & drink in Austria
Wikipedia on Austrian food, including Salzburg

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