17 September 2017 Austrian cuisine's manifoldness can be explained on the one hand by the diverse national groups of the former Habsburg monarchy; Bohemian cuisine or traditional dishes of Eastern European countries (Hungary, Slovakia, Czech) like the 'Palatschinken' dessert can often be found until nowadays especially in Vienna.
Austria.info publishes a collection of recipes inclusively the one of Salzburger Nockerl which are easy to prepare and don't take long to bake; only the pyramid form can become a challenge. Making Palatschinken is simple as well; perhaps even easier as they are designed as flat dessert already. fig.: Salzburger Nockerl at the hotel 'The Goldener Hirsch' in Salzburg. Photo: (C) Tourismus Salzburg GmbH. |
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On the other hand, typical Austrian recipes reference regions where they originate from such as the 'Salzburger Nockerl' (image right). The dessert is a very light vanilla composition which melts sweet on the tongue. It's said that the soufflé's mountain-like form represents the city of Salzburg's landscape with it's mountains Mönchsberg, Kapuzinerberg, Nonnberg and Gaisberg. At some texts, it's assumed that Salome Alt (beloved of Prince-Archbishop of Salzburg Wolf Dietrich von Raitenau) invented the fluffy mountain-form soufflé at the turn of the 16/17th century.