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Traditionelle Tiroler Moosbeernocken für den perfekten Sommerbrunch: Flaumiger Eierteig mit frischen Heidelbeeren, in feiner Butter goldbraun ausgebacken und mit Staubzucker bestäubt.
Ingredients
Preparation method
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Briefly whisk the egg yolks with whole milk, granulated sugar, vanilla sugar, and a pinch of salt in a bowl.
Sift the smooth wheat flour over the mixture and gently fold it into the yolk mixture to create a thick, viscous batter.
Gently fold the stiff egg whites and the fresh blueberries into the batter with a spatula, making sure the berries stay whole.
Chef's tip
Tip: Use fresh wild blueberries for the most intense flavor. Gently fold in the berries only at the very end so that the batter does not turn blue.
Serving suggestion: A dollop of sour cream or a scoop of vanilla ice cream makes the perfect accompaniment for a Sunday brunch.
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