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Austrian Nockerl
From the kitchen of Sharmagne Leland-St. John
1⁄2 cup whipping cream
1⁄2 vanilla pod
Freshly squeezed juice of a lemon
7 egg whites, at room temperature
A dash of salt
1⁄2 cup confectioner's sugar
4 egg yolks
Zest of 1 lemon rind
1 tablespoon vanilla sugar, grated
2 tablespoons flour
1 tablespoon cornstarch
Confectioner's sugar for dusting
Butter for greasing
Preheat the oven to 425° for 1⁄2 hour.
Cut open the vanilla pod. Place in a pan with
the cream and lemon juice and heat. Do not
allow to boil. Remove from the stove and set
aside.
Remove the pod. Grease an oval-shaped, oven-
proof casserole dish with the butter and pour
in enough of the vanilla cream to cover the
bottom.
With a hand mixer, mix the egg whites with a pinch
of salt and a third of the confectioner's sugar until
very stiff. Slowly add the rest of the sugar and
continue to beat until the mixture is thick and creamy.
Mix together the egg yolks, lemon rind, vanilla sugar,
flour, and cornstarch and add to the egg white mixture
and fold three or four times with a whisk. Do not over-
mix The dough must stay light and airy.
Scoop the batter into the pan with the vanilla cream.
Working quickly, form three peaks with a spatula for the
traditional shape of mountains. Make the troughs between
the peaks as deep as possible because it does run together
a bit in the oven.
Bake for 12-15 minutes until light, and the peaks are a
golden brown.
Dust with the confectioner's sugar to resemble snow caps and
serve immediately so the nockerl don't collapse. Spoon out
some of the cream onto each plate.
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