Salzburger Nockerln

Salzburger Nockerln with cranberry ice cream 


  • 7 egg whites 
  • 80g sugar 
  • 2 yolks 
  • 20g plain flour 
  • 2 tbsps vanilla sugar 
  • Lemon rind 
  • 1/8l milk 
  • 20g butter 
  • 2cl rum 
  • 2 tbsps Cranberries 
  • 1 dash of salt, powdered sugar


Whisk egg whites with a das hof salt, slowly add sugar and one tablespoon of vanilla sugar. Stir in egg yolks, flour and some grated peel of an untreated lemon. Bring cream to a boil together with milk, butter, vanilla sugar and rum and pour into a heat-resistant mold, stir in cranberries. Form three Nocken from the egg white mass with the dough scraper and place into the mold. Bake in a 200 Degrees oven (without air circulation) for approx. 9 minutes.

For the cranberry ice cream 

  • 250g sour cream 
  • 3 tbsps cranberries 
  • 3 tbsps orange juice 
  • 1 tsp vanilla sugar 


Stir together all ingredients, mix briefly with the mixing stick and freeze in the ice machine.