Millirahmstrudel

For the millirahmstrudel, mix milk, sugar and eggs. Drizzle over the toast and leave to stand.

For the filling, mix the sugar, butter, lemon zest, salt and vanilla sugar, stir in the curd cheese and yolks alternately. Squeeze the toast and stir in with the sour cream.

Beat egg whites with sugar until stiff and fold in. Place one strudel sheet on a damp tea towel, brush with butter, place second strudel sheet on top.

Spread half of the filling on the top third of the dough, add half the amount of raisins on top. Fold the dough in at the sides and roll up tightly.

Place on a buttered baking dish. Do the same with the remaining dough and the other half of the filling. Brush with the remaining butter and spread 1/3 of the glaze over the top.

Bake in the preheated oven at 170 °C for 20 minutes, then spread 1/3 of the glaze on top, bake again for 20 minutes, then spread the last third of the glaze on top, and bake for 20 minutes.

Preparation Tip:

Serve the Millirahmstrudel with vanilla sauce. If you don't want raisins, you can leave them out.

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