Ingredients for sauce

  • 50 g butter
  • 100 ml cream
  • 10 g vanilla sugar

To prepare the sauce

Bring everything to the boil and pass through a sieve.

Ingredients for soufflé

  • 100 g egg yolk
  • 40 g flour
  • 10 g vanilla sugar
  • 2 tbsp water
  • 200 g egg white
  • 60 g sugar

To prepare the soufflé

Beat the egg whites until stiff and add the sugar one spoonful at a time. Stir together the egg yolk, flour, vanilla sugar and water and carefully fold into the mixture. Pour the sauce into an oval fireproof dish. In the dish, form the mixture into 4 large peaks (these are the ‘Nockerln’) and bake on the hot air setting at 200 °C for 8 minutes. The Nockerln should be golden-brown on the outside but still soft on the inside. Dust with sugar and serve immediately.

Ingredients for apple granita

  • 1 l apple juice
  • 150 g vodka
  • 150 g sugar
  • 100 g lemon juice

To prepare the apple granita

Bring the vodka, sugar and lemon juice to the boil. Add the apple juice and freeze on a flat baking sheet. Use a fork to scrape into pieces and serve.


Instead of the apple granita, vanilla sauce also makes a delicious accompaniment to Salzburger Nockerln.

Cooking level

8 minutes | Hot air setting at 200 °C