Salzburger Nockerl with Raspberry Sauce
Dessert, austrian food, fruit recipes, berry recipes, raspberry recipes, almond paste recipes, nut recipes, milk recipes, dairy recipes, vanilla extract recipes, almond recipes, easy recipes, dinner
- 1/2 cup (packed) almond paste (about 5 oz.)
- 1 Tbsp. all-purpose flour
- 3 large eggs, room temperature, separated
- 1 cup fresh or thawed frozen raspberries
- 1/4 cup raspberry preserves
- 2 Tbsp. powdered sugar, plus more for dusting
Preheat oven to 400°. Blend first 3 ingredients and egg yolks in a processor until smooth. Transfer mixture to a small heavy saucepan and stir over medium heat until custard thickens slightly, about 5 minutes (do not boil). Pour into a medium bowl; stir in vanilla and salt. Let soufflé base cool to barely lukewarm, about 20 minutes.
Mix berries and preserves in bottom of a 9" glass pie plate. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually beat in 2 Tbsp. powdered sugar; beat until stiff but not dry. Fold whites into soufflé base. Spoon soufflé atop berry mixture, mounding slightly in center; sprinkle with almonds. Bake until soufflé is deep brown, 16-18 minutes. Dust with powdered sugar and serve.