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
More recipes from the Salzburg Lungau region
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