Milk Cream Strudel À La Sacher

For the strudel dough, pile flour on a work surface and mix with the given ingredients to form a smooth dough. Shape into a ball, place in a soup plate drizzled with oil and let rest covered, preferably overnight, in the refrigerator. Then roll out the strudel dough on a lightly floured large kitchen towel, first to a rectangular shape with a pasta walker, then to a paper-thin thickness. To do this, reach under the dough with the floured back of one hand and gently pull with the other hand, always starting from the center of the dough and working toward the edge of the table. The dough must become so thin that you could read a newspaper underneath. For the filling, boil milk with the vanilla pulp scraped out. Cut de-barked toast into small cubes and pour over the hot vanilla milk. Cream butter with powdered sugar, vanilla sugar, lemon zest and egg yolks. Add curd cheese and sour cream. Beat egg whites until stiff, gradually adding granulated sugar. Stir the soaked bread into the yolk mixture and finally fold in the snow. Spread butter on the dough and sprinkle with flaked almonds. Spread filling on two thirds of the dough and sprinkle raisins evenly on top. Roll up from the coated side to form a strudel. Slide into a greased baking pan with the dough seam facing down and brush with beaten yolk. For the topping, whisk all the ingredients together thoroughly and whisk a

Preparation Tip:

RECOMMENDATION: Vanilla sauce

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