Recipes from Vienna

150 ml milk

½ vanilla pod

Squeeze of lemon juice

7 egg whites, cooled

Pinch of salt

80g sugar

4 egg yolks

Rind from 1 lemon, grated

10g vanilla sugar

2 Tbsps flour

1 Tbsp cornstarch (Maizena)

Icing sugar of dusting

Butter for greasing

Preparation

Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave it sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom. With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.

Preheat the oven on 220 °C. Add the egg yolks, lemon rind, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass shouldn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown. Dust with icing sugar and serve quickly so the nockerl don’t collapse.

Baking time: 10-12 minutes

Oven temperature: 220°C

Tip: To add a fruity taste, bake on a bed of cranberries.