Salzburg knocker

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The world famous dessert from the city of Mozart is called "sweet as love, and tender as a kiss" ...

Nokerln - the difficult-to-pronounce Austrian name translates as "dumplings", but with us the first and the second are of little use. By the way, the dessert itself consists basically of eggs, sugar and flour, so it would be best to call it "souffle". But knockerl is a very special souffle, especially since every Austrian restaurant has its own recipe. By tradition, the knocker should be triceps in honor of the three mountains surrounding Salzburg, and their peaks should be sprinkled with icing sugar, which symbolizes snow.

The dessert recipe was born one and a half centuries before the birth of Mozart, in the Baroque era, when the famous Mirabell Palace, or Altenau (Altenau), was built in this style. For 22 years, in the romantic palace happily, in love, they lived, as they say now, “in a civil marriage”, the Archbishop of Salzburg, Wolf Dietrich von Reitenau and the daughter of the wealthy merchant Salome Alt. She bore him at least 15 children and presented a recipe for an amazing dessert.PRACTICAL ADVICE
Before cooking knock-on, do not forget:
■ The baking dish should be no more than 3 fingers deep.
■ There should be no trace of grease in the whipping bowl.
■ It is strictly forbidden to open the oven during baking.
■ Serve dessert on the table only in hot form.

NOCERLINE STILLED WITH RASPBERRY SAUCE

INGREDIENTS
4 servings
1 lemon ● 300 g raspberries ● 4 tablespoons. l powdered sugar ● 125 ml milk (1.5% fat) ● 20 g flour ● vanilla pod ● 10 g starch ● half a bag of vanilla sugar ● 7 eggs ● salt ● 125 g sugar ● 20 g butter.
TABLEWARE
Small saucepan, oval baking dish, 2 large bowls, small bowl, measuring cup, cutting board, small knife, tablespoon, fine sieve, brush, mixer, sugar mill (icing sugar), a sheet of baking paper, a lid, a juicer (for lemon), spatula, fine grater, oven.

STEP 1
Wash, dry and grate the lemons. Cut the flesh in half, squeeze the juice. Sort raspberries, sprinkle 3 tables. l icing sugar and sprinkle 2 tablespoons. l bring lemon juice to a boil, cover and simmer for 3 minutes over low heat.

STEP 2
Rub raspberries through a sieve to remove grains. Cool.

STEP 3
Cut the vanilla pod along and the back of the knife to scrape the flesh.

STEP 4
Put the vanilla pulp and the pod into milk and bring to a boil, remove from the stove and let it brew for 20 minutes.

STEP 5
Mix flour, starch and vanilla sugar and sift onto a large sheet of baking paper. Set aside for now.

STEP 6
Degrease a bowl for egg whites: to do this, pour the remaining lemon juice into a completely clean bowl and grease the bottom and walls with it. Pour the remaining juice.

STEP 7
Separate the proteins from the yolks - you will need 7 proteins and 4 yolks, the remaining yolks to use for other dishes. Beat all proteins with a pinch of salt with a mixer at medium speed in a thick foam.

STEP 8
Pour sugar into a thin stream of proteins and beat everything at high speed in a thick creamy foam.

STEP 9
5 egg yolks mix with a quarter of protein foam.

STEP 10
Carefully put the yolk mass together with the flour mixture and lemon zest to the protein mass, mix everything quickly and accurately.

STEP 11
Remove the vanilla pod from the milk. With butter, grease a large oval baking dish from the inside and pour vanilla milk into it.

STEP 12
Lay out the egg mass in three portions (using a large spoon) and put in the oven heated to 225 degrees for 10-12 minutes.
Sprinkle the ready-made nocerln with powdered sugar and serve HOT to the table. Serve raspberry sauce with them.
TIP
If desired, you can supplement the knocker with liquid chocolate as well, and serve with chocolate ice cream.
BY THE WAY, Scientists have found that the coloring matter in the berries stimulates certain brain functions responsible for the prevention of dangerous diseases like Parkinson’s disease.
Photo: burdastyle; PR
The material was prepared by Elena Karpova.

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