00:01A dessert like a snow-covered mountain landscape.
00:04The Salzburger Knockerl is the iconic sweet treat in Austria's Mozart city.
00:10The consistency is similar to a souffle, creamy and airy with a cookie texture on the outside.
00:16The three mountains that surround Salzburg are said to have inspired the dessert's unusual design.
00:22When I finish it off with a dusting of powdered sugar, it's like winter snow.
00:31Anxious beads of sweat form on the foreheads of many trainee chefs as they learn to create this classic dessert.
00:40Handling the egg white is the trickiest part.
00:43You can beat it too much or too little or just take too long.
00:46Then it'll collapse before it reaches the oven.
00:49Millions of people visit Salzburg every year.
00:52For many, trying Salzburg on Knockerl is an absolute must.
00:56If there's still room in their tummies, that is.
01:02I didn't expect it to be this big and being served this way.
01:06You can't eat a mountain like that. It's impossible.
01:10It's really creamy, very airy and fluffed.
01:13I tried making it once and it was a total disaster.
01:17That's why we're turning to the experts.
01:20More than a hundred portions of Salzburger Knockerl are served at the Meisel and Schaden restaurant every day.
01:26Chef Roland Stötzer has grown up with the dessert.
01:30Whenever my mom made it for me, it was always a big deal.
01:33Because there's just something about tearing it open and seeing this huge mountain in front of you and spooning it out until you can't eat anymore.
01:39And most of the time, you can't finish it.
01:44Salzburger Knockerl may appear simple, but the dish has a number of potential pitfalls.
01:52If you're not quick enough, the guest will end up with a leathery rag, because a firm shell forms over the light and airy cream.
01:58And if you're too slow, it deflates like a flat tire.
02:04But first things first. In the beginning, there was the egg. Plenty of them.
02:09Eight eggs. We've already separated the egg whites.
02:12Then we've got two egg yolks, four tablespoons of sugar, one of them vanilla for extra flavor.
02:17Then one tablespoon of smooth flour, not the coarse-grained type.
02:24And at the bottom of the dish, some classic lingonberry jam.
02:32Roland beats the egg whites and sugar together.
02:34This requires a delicate touch, as beating the mixture for too long, or not enough, can ruin the Knockerl.
02:42You can tell when it's ready when stiff peaks form, as we pastry chefs say.
02:46Then we add the egg yolks and flour.
02:52The most crucial thing to retain plenty of air is to give it a brief mix, then stop immediately.
02:58A quick blitz and that's it.
03:04And one stir by hand at most.
03:10We shape the Knockerl in the mixing bowl.
03:13A fast movement.
03:16And that's it.
03:22The Knockerl are baked for eight minutes in a 205 degree oven and must be served immediately.
03:27The moment the oven timer goes off, my colleague's ready out front.
03:34I use a metal spatula to get the dish out, sprinkle it with sugar, and it's ready to be served.
03:41It goes straight to the guest.
03:43We serve it with whipped cream mixed with lingonberry jam, garnished nicely in a sauce boat, so the guest can simply eat it with their meal.
03:50Saltburger Knockerl, the ultimate sugar fix. Best eaten straight out the oven. Too sweet or just up your street?
04:01Where is this?
04:02The most fun.
04:03The most fun one is here to place it with.
04:04Last one.
04:05The kitchen is Heh!
04:06One is a little grayed out.
04:07The David Fikanerl meets the other place to place it.
04:08Alright, let's go!
04:09The David Fikanerl.
04:10The David Fikanerl looks like he is not perfectly sized.
04:11This is a special kind of good.
04:12It makes a crowdfund.
04:13The David Fikanerl.
04:14The David Fikanerl makes the lead.
04:15The David Fikanerl looks like he is a football player for the money so he can.
04:16As a player he was a fan of the only player.
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