🍰 Light Salzburg Nockerln with Raspberry Sauce

Name: Light Salzburg Nockerln with Raspberry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 organic lemon; 300 g fresh raspberries (alternatively 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

392 kcal · 30 min · 4 servings

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Ingredients

1 organic lemon
300 g fresh raspberries (alternatively 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. Wash the lemon thoroughly and pat it dry. Grate the zest finely. Cut the lemon in half and squeeze out the juice.
2. Remove any spoiled raspberries. Put the raspberries in a pot. Add 3 tablespoons of powdered sugar and 2 tablespoons of lemon juice. Bring the mixture to a boil. Let it simmer under a lid for 3 minutes.
3. Puree the cooked raspberries finely. Strain the puree through a fine sieve to remove the seeds. Let the sauce cool down.
4. Cut the vanilla pod lengthwise. Scrape out the seeds using the back of a knife.
5. Pour the milk into a pot. Add the vanilla seeds and the empty pod. Bring the milk to a boil. Remove the pot from the heat. Let the milk steep for 20 minutes.
6. Mix flour, starch, and vanilla sugar in a bowl. Sift the mixture onto a large sheet of baking paper. Set the bowl aside.
7. Pour the remaining lemon juice into a clean mixing bowl. Coat the bowl with it to remove any fat residues. Pour off the excess juice.
8. Separate the eggs. You need 7 egg whites and 4 egg yolks. Use the remaining yolks for something else. Beat all egg whites with a pinch of salt using a hand mixer at medium speed until foamy.
9. Slowly pour the raw sugar into the egg whites. Beat the mixture at the highest speed until it forms a firm, creamy meringue.
10. Mix 4 egg yolks with one quarter of the egg white foam in a small bowl.
11. Add the egg yolk mixture, the flour mixture, and the lemon zest to the remaining egg white foam. Fold everything in gently and briefly.
12. Remove the vanilla pod from the cooled milk. Grease a large oval baking dish with butter. Pour the vanilla milk into the dish.
13. Preheat the oven to 225 °C (Fan: 200 °C, Gas: Level 3-4). Take three large spoonfuls of the foam and shape them into three nockerln. Place them in the dish. Bake the nockerln on the rack for 10 to 12 minutes.
14. Sprinkle the finished nockerln with powdered sugar. Serve them immediately. Serve the raspberry sauce on the side.

Nutrition per serving

kcal: 392
Protein: 13 g · Fett/Fat: 12 g · Carbs: 53 g