Salzburger Nockerl

Salzburger Nockerl (Soizburga Noggal in the Austro-Bavarian dialect) is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.
Recipe
The sweet dumplings are made of egg yolk, flour, sugar, and vanilla, mixed into a thin dough. Then egg white is whisked until it is stiff and mixed carefully with the dough. Afterwards dumplings (Nocken, diminutive: Nockerl, cf. Gnocchi) are formed and baked on low heat in an oven.
Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with a raspberry sauce. Like any soufflé, the preparation requires a bit of practice. Though traditionally a dessert, the dish is so filling that it is also suitable as a main course.
Cultural significance
Like Kaiserschmarrn or Apple strudel, Salzburger Nockerl have become an icon of Austrian cuisine. Allegedly they were invented by Salome Alt, the concubine of Prince-Archbishop...