Milk Cream Strudel

Remove the crust from the white bread, cut the white bread into small cubes and moisten with the milk.

Beat the egg yolks, butter, powdered sugar, strained curd cheese, vanilla and a little grated lemon zest until creamy, gradually add the remaining ingredients (without raisins), including the breadcrumbs.

Finally, fold in the beaten egg whites loosely whipped with granulated sugar. Pour the filling on the stretched strudel dough (cover only 2/3 with it), make like apple strudel.

Bake rolled up in an ovenproof dish coated with butter in the oven for about 45 minutes.

In contrast to curd strudel, here a third of the topping is added immediately, the rest gradually during baking. This means that the milk cream strudel is actually cooked more than baked.

Serve the strudel warm with vanilla cream sauce on the side.

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