This divine dessert requires no introduction in Austria as we all know and love it only too well! Somlauer Nockerl are a sweet indulgence which will melt in your mouth and we here serve you the recipe for one of the most popular desserts in the country – the tiramisu of the Imperial and Royal period.
For the raisins:
- 40 g raisins
- 40 ml apricot liqueur or rum
For the sponge:
- 4 eggs
- 150 g granulated sugar
- 1 pack vanilla sugar
- 120 g flour (fine/smooth)
- 40 g cocoa powder
- 40 g hazelnuts (ground)
For the vanilla creme:
- 1 vanilla pod (pulp scraped out)
- 500 ml milk
- 4 egg yolks
- 3 tbsp flour
- 100 g granulated sugar
For the syrup:
- 160 g granulated sugar
- 250 ml water
- 50 ml apricot liqueur/ or rum
For the chocolate sauce:
- 250 g chocolate (bitter)
- 125 ml double cream
Directions for Somlauer Nockerl
- Soak raisins in apricot liqueur.
- To make the sponge, beat eggs, sugar and vanilla sugar until frothy. Gradually stir in the flour and divide the mixture into two equal amounts.
- Sift the cocoa powder and fold into one half of the mixture until the sponge mixture has an even colour. Fold the ground hazelnuts into the other half.
- Line two baking trays with baking paper. Spoon the mixtures onto the trays and bake at 180°C/ 350 °F for 10 minutes.
- In the meantime, to make the vanilla creme, halve the vanilla pod, scrape out the pulp and stir into the milk. Stir the egg yolks, flour and sugar into the vanilla milk and bring to the boil until you have a creamy vanilla creme. Cool the creme.
- To make the syrup, caramelise the sugar in a pan and deglaze with water. Leave to simmer briefly and add a dash of apricot liquor.
- To finish the Somlauer Nockerl, cut the nutty sponge and place in a dish. Pour over a little sugar syrup and spoon the vanilla creme over the sponge. Remove the raisins from the apricot liquor and distribute over the creme. Next, place a layer of the dark sponge over this, sprinkle with the raisins and add ground nuts according to taste. Brush with the vanilla creme, top with a further layer of sponge and repeat until the vanilla creme and sponge are used up. Finish with a layer of vanilla creme.
- Place the Somlauer Nockerl in the fridge for approx. 6 hours.
- Last but not least, make the chocolate sauce just before serving. Break the chocolate into small pieces and stir into the heated double cream. Bring to the boil and garnish the Somlauer Nockerl with the chocolate sauce and whipped cream.
JUST ONE MORE THING
A typical sweet leftover-dessert in Austria is also Apple Bread Pudding,
with sour apples and raisins and served with or without a meringue topping.
Somlauer Nockerl which originated in Hungary (“Somlói Galuska” in Hungarian) supposedly made their way to Austria via the Burgenland. It is said that their name is based on a Hungarian mountain called “Somloi”. Several Hungarian cooks tried to imitate the shape of this mountain by making Somloer Nockerl whilst others made the dessert on a square baking tray. The word “Nockerl” derives from their shape – “Nockerl” is the diminutive of “Nock” – a kind of mountain or peak/summit and the cake is made in a “Nockerl” shape instead of being cut into slices.