Salzburger Nockerl (austro-bav. Soizburga Noggal) is a typical sweet soufflé the city of Salzburg, Austria, is famous for.
The sweet dumplings are made of egg yolk, flour, sugar, salt, vanilla, and milk mixed into a thin dough. Then egg white is whisked until it is stiff and mixed carefully with the dough and some raisins. Afterwards dumplings are formed and baked on low heat in an oven. Salzburger Nockerl are always freshly prepared and served warm with powdered sugar as a dessert.
It is said that the Salzburger Nockerl were invented by Salome Alt, the concubine of Salzburg′s Prince Archbishop Wolf Dietrich von Raintenau in the early 17th century. They are supposed to represent the hillsides surrounding the city of Salzburg: the Gaisberg, Moenchsberg and Nonnberg. The dusting of powdered sugar resembles the snow-covered peaks.[1]
Fred Raymond (1900–1954) composed in 1938 an operetta called Saison in Salzburg or Salzburger Nockerln (Season in Salzburg - Salzburger Nockerln). In this composition the sweet dumplings are praised as “Suess wie die Liebe und zart wie ein Kuss” (meaning Sweet as love and tender as a kiss in German).