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Ingredients
- 6 egg whites (room temperature)
- 4 egg yolks
- 3 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 whole lemon zest
- 1 teaspoon vanilla extract
- For a 10 inch oval skillet
- 1 oz. butter
- 2 tablespoons heavy cream
- 2 tablespoons raspberry jam
- powdered sugar
Details
Servings 2
Preparation
Step 1
Heat oven to 450 degrees
Instead of a skillet, I heated the butter, cream and raspberry jam in the microwave. Then spread it into the bottom of a casserole dish.
Beat the egg whites until stiff and gradually add 3 tablespoons sugar while the mixer is running. Then add the vanilla extract.
Remove the mixing bowl and fold in by hand with a wire whisk the egg yolks, flour and lemon zest. Mix as little as possible.
With spatula, form four individual peaks, one at a time (the mountains of Austria) and place into the casserole with the raspberry mixture.
Bake in a hot oven, 450 degrees for 9 to 10 minutes. Nockerl should be soft in the center and browned on the top.
Remove from the oven and sprinkle with powdered sugar and serve at once.
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