Recipes

Boil the potatoes until they are soft, peel and mash them while they are still hot. Add Feine Thea or the margarine, egg yoke, sugar, lemon peel, semolina and flour and work everything to a smooth dough. Allow to rest for ten minutes. On a floured board form the dough into a roll and divide into 12 pieces. Place one Echte Salzburger Mozartkugel from Mirabell on each piece of dough and with floured hands form into dumplings. Place the dumplings in boiling salty water. Lower the heat and allow to stand for ten minutes. Melt Feine Thea or the margarine then roast the hazelnuts in it. Take the dumplings out of the water and allow surplus water to drain off. Then place the dumplings in the nut mixture and roll them around. Serve on raspberry purée and garnish with mint leaves.
Please note: Raspberry purée is easy to make. Wash raspberries carefully and allow to drain. Pass through a sieve, then add icing sugar and lemon to taste.

978 kcal, 4,095 kJ
Protein: 18 g, fats: 73.6g, KH 62.3g
Recipe reproduced by kind permission of www.thea.at

Pre-heat the oven to 160°C. Cream the butter until smooth and gradually add the sugar, vanilla powder, eggs, rum and a pinch of salt. Mix the baking powder with the flour and fold in to the mixture. Grease and flour a round or oblong cake tin and fill with just over half the mixture. Unpack the Echten Salzburger Mozartkugeln from Mirabell and place in a row in the mixture. Add the remaining mixture and smooth over. Place the cake tin in the pre-heated oven. Bake the cake for 40 minutes; allow to cool in the tin before removing it by turning it upside down. Dust with icing sugar.

The idea for this recipe came from the Frühstück Family in Wolfern, Austria
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