When in Salzburg, one of the things you should give it a try when it comes to food is Salzburger Nockerl.
Salzburger Nockerl is a sweet (I may say to sweet for my taste) soufflé made from eggs, sugar (a lot of sugar), flour, vanilla and occasionally raspberry sauce.
It’s not a dessert you can eat on a daily basis, because, despite his fluffiness, is pretty heavy for your stomach (it contains 5 to 7 eggs), but you definitely should give it a go while in Austria, or, better, in Salzburg, his original city.
Salzburger Nockerl is the special Salzburg dessert, representing the three mountains around Salzburg: Mönchsberg, Kapuzinerberg and Rainberg. And the powdered sugar it’s resembling the snowy peaks. It was created in the 17th century by Salome Alt, the mistress of the archbishop of Salzburg and it remains until today one of the representatives Salzburg desserts.
The Salzburger Nockerl must be freshly cooked, so it takes about 20 minutes to bring it to your table, but it’s worth the wait. And remember: it’s better to share the Nockerl, it’s too much for a single person to eat.
We’ve had the Salzburger Nockerl at Cafe Mozart, after we’ve tried for two evenings in a row to eat at Blue Gans (an old inn dating 1350 turned today into a restaurant and boutique hotel), where we heard they have one of the best Salzburger Nockerl in Salzburg. Tip for your next visit in Salzburg: if you want to have dinner at Blue Gans, you should be there before 8 o’clock, because the kitchen it’s closing very early and maybe it’s safe also to make a reservation.
If you want to put your cooking skills to the test try this recipe.