Viennese soufflé
Instructions
The doses indicated need for a dish 32 cm long and oval.
Do heat the lard in a pan and saucepan, heat the slices of bread fresh focus until they are well browned on both sides.
Formed a layer of bread in the bottom of an ovenproof dish, spread over jam and cover with the remaining slices.
Pour slowly into the dish around the hot mulled wine, so that the bread will absorb completely.
Prepare a mixture of egg whites, egg yolks, sugar and flour, proceeding as indicated in the recipe of the Salzburger Nockerln, then divide it in dollops over the bread, using a spatula.
Bake the cake in the oven (180 degrees) for about 10 minutes, so that the surface is well browned.
The cake baked, sprinkle with icing sugar and serve.
Ingredients and dosing for 6 persons
- 2 tablespoons of lard
- 6 slices of bread
- 100 g of cranberry jam
- 25 cl of mulled wine
- 4 egg whites
- 50 g of icing sugar
- 4 egg yolks
- 40 g of flour