Salzburg Nockerl

• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 tablespoon flour
• 1/4 teaspoon cream of tartar
• 4 egg whites
• 1 pinch salt
• 2 tablespoons sugar
• 1 tablespoon powdered sugar
• 2 tablespoons butter
• 1/4 cup boysenberry jam

1. heat oven to 350.
2. In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever.
3. In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus.
4. Add the 2 tbsp sugar and beat until stiff peaks form.
5. Butter your baking pan/dish (sides included) and spoon the jam on the bottom.
6. Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle.
7. Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told.
8. Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking.
9. Dust with powdered sugar and serve warm.

egg yolks, vanilla, lemon zest, flour, cream of tartar, egg whites, salt, sugar, powdered sugar, butter, boysenberry jam

Taken from www.food.com/recipe/salzburg-nockerl-442649 (may not work)