Salzburger Nockerln

Ingredients

• 1 Organic lemon
• 300 g fresh raspberries (or frozen)
• 4 tbsp powdered sugar from raw cane sugar
• 0.5 Vanilla pod
• 125 ml Milk (1.5% fat)
• 20 g spelt flour type 1050
• 10 g cornstarch
• 0.5 packet Bourbon vanilla sugar
• 4 eggs
• 3 egg whites
• Salt
• 125 g cane sugar
• 20 g butter

Instructions

1. 1.

   Wash, dry and zest the lemon; halve it and squeeze out the juice. Rinse raspberries, add 3 tbsp powdered sugar and 2 tbsp lemon juice, bring to a boil, then simmer covered for 3 minutes.

2. 2.

   Puree raspberries finely and strain through a sieve to remove seeds. Let cool.

3. 3.

   Split vanilla pod lengthwise and scrape out the seeds with a knife edge.

4. 4.

   Heat milk with vanilla seeds and pod until boiling. Remove from heat and let steep for 20 minutes.

5. 5.

   Meanwhile mix flour, cornstarch and vanilla sugar; sift onto a sheet of parchment paper and set aside.

6. 6.

   The bowl for whipping egg whites must be free of grease; wipe it with remaining lemon juice, then discard the excess juice.

7. 7.

   Separate eggs (use 7 whites and 4 yolks, reserve remaining yolks). Whisk all whites and a pinch of salt with hand mixer on medium speed until fluffy.

8. 8.

   Add cane sugar gradually, then beat on high speed to stiff, creamy peaks.

9. 9.

   Fold 4 yolks into one quarter of the meringue.

10. 10.

    Combine with flour mixture and lemon zest; fold briefly.

11. 11.

    Remove vanilla pod from milk. Grease a large oval baking dish with butter and pour in vanilla milk.

12. 12.

    Place the meringue in three large nests (one spoonful each) on the baking rack in a preheated oven at 225 °C (200 °C fan, gas 3‑4). Bake for 10–12 minutes. Sprinkle with remaining powdered sugar and serve immediately with extra raspberry sauce.