Salzburg Nockerl

• egg yolks↗2
• vanilla extract↗1 teaspoon
• lemon zest↗1⁄2 teaspoon
• flour↗1 tablespoon
• cream of tartar↗1⁄4 teaspoon
• egg whites↗4
• salt↗1 pinch
• sugar↗2 tablespoons
• powdered sugar↗1 tablespoon
• butter↗2 tablespoons
• boysenberry jam↗1⁄4 cup

Step-by-step instructions

1. 1

   heat oven to 350.

2. 2

   In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.

3. 3

   In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.

4. 4

   Add the 2 tbsp sugar and beat until stiff peaks form.

5. 5

   Butter your baking pan/dish (sides included) and spoon the jam on the bottom.

6. 6

   Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.

7. 7

   Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.

8. 8

   Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.

9. 9

   Dust with powdered sugar and serve warm.