Cheese Strudel

A great cake recipe for any occasion:

Soften the potatoes in their skins in not too much water with the lid on. Drain and cool. Then remove the peel from the potatoes and grate them on a rösti grater.

Cut the ham slices into small squares.

Clean the mushrooms dry and cut them into slices. Sauté in hot butter, the mushrooms draw liquid, this evaporate completely. Cool down.

Put the grated potatoes, the ham, the mushrooms, the three cheeses, the parsley, the cream and the eggs in a large enough bowl and mix well. Season the mixture with salt, pepper and nutmeg (freshly grated).

Roll out the cake dough to a rectangle three mm thick. Place on a baking tray lined with parchment paper and shape the filling lengthwise in the middle of the rectangle of dough, leaving a border of about three centimeters wide at each end. Score the dough on both long sides with a sharp kitchen knife at intervals of about two cm up to the filling. Then pull the edge of the dough over the filling at the ends and place the cut strips of dough crosswise over the filling as well.

Stir the egg yolks and the cream. Brush the cheese strudel with it. Meanwhile, bake the strudel in the oven heated to 220 °C on the lowest rack for about thirty minutes until golden brown. Rest for five minutes before serving, then cut into slices.

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