Rahmkoch

In addition to Bauernkrapfen and Hasenöhrl, "Lungauer Marzipan" is a very special specialty from Salzburg Lungau region.

In the past, Lungauer Rahmkoch was intended as a dessert for the hard-working population, as the combination of butter and cream provided strength and energy. Today, Rahmkoch is a must for coffee at a mountain hut after a successful mountain tour.

Ingredients

500g butter
500g coarse-grained flour
¼ l cream
180g sugar
Cinnamon, aniseed, raisins, rum

Preparation

Let the butter melt slowly
Crumble the flour with the cream and stir into the butter! Attention: butter must not be too hot
Cook, stirring constantly, until the mixture separates from the spoon
Finally, add the raisins, cinnamon, rum and sugar, pour into molds and chill.
Patience and perseverance are required