SALZBURGER NOCKERLN á LA SACHER (FLUFFY EGG SOUFFLé)

Steps:

• Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom. With a hand mixer, mix the cooled egg whites with a pinch of salt and a third ofthe sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy. Preheat the oven on 220 °C. Add the egg yolks, lemon rind, vanilla sugar, flour and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass shouldn't become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown. Dust with icing sugar and serve quickly so the nockerl don't collapse.
• To add a fruity taste, bake on a bed of cranberries. To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.