Lungauer Rahmkoch

A "calorie sin" that is worth

Along with Bauernkrapfen and Hasenöhrl, Lungauer Marzipan - as it is often called - is one of the very specialties from the Salzburg Lungau region.  
Every dairymaid probably has her own recipe for the well-known "calorie sin". The combination of butter, cream, sugar, aniseed, cinnamon, rum and raisins tastes simply delicious.

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

"Enjoying cream cooked pieces in thoughts of the Lungau mountain world"

 

Recipe Lungau Rahmkoch

Ingredients Preparation
500g butter
500g non-slip flour
¼ l cream
180g sugar
cinnamon, anise, raisins, rum
  1. Melt butter slowly
  2. Crumble the flour with cream and stir into the butter !
    Attention: Butter must not be too hot.
  3. Let it boil while stirring constantly until the mixture comes off the cooking spoon.
  4. Finally add the raisins, cinnamon, rum, sugar, fill into forms and chill.

Patience and perseverance is required 

As you can see, it takes a lot of patience and endurance - yes, you really need that to prepare the delicious dessert yourself, unless you have a thermomix, in which case you save all the stirring. We have the dear ladies from the "Thermomix-Lungau" to thank for this, who have made the Thermomix accessible in their Lungau recipe guide.  The Thermomix "spares" the long stirring, moreover nothing can burn, so every cream cook becomes the perfect Lungauer Almmarzipan.  

 


 

Recipe Lungau Rahmkoch with the Thermomix 

Ingredients Preparation
  • 1/2 kg flour     
  • 1/2 kg butter
  • 1/4 l cream approx.
  • 25 dag sugar
  •  2 vanilla sugar
  • Cinnamon (ground)
  • Aniseed rum (38 %)
  • Raisins               
  • Preparation                                      
  1. Melt butter for 3 minutes at 80°Celsius on level 2.
  2. Crumble the flour with the beat and add it. 
  3. Now simmer for 30 minutes at 90° Celsius on level 3-4.
  4. In the meantime, line the moulds with cling film.
    TIP: Traditionally, the recipe is put into a saddle of venison dish.
  5. However, it is also a nice idea to divide the cream into small
  6. Gugelhupf forms to give and so already portion. 
  7. The eggs are slowly stirred in just before the time is up.
  8. Now mix in sugar, vanilla sugar, aniseed and a shot of rum at level 3.
  9. Finally, stir in the raisins briefly at level 2.
  10. Pour the warm cream into the mould and let it cool down overnight. 
    TIP: Add some cinnamon to taste or sieve into the mould first. 

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