Curd Strudel À La Sacher

Prepare the strudel dough. For the filling, cream room-temperature butter with powdered sugar, salt, lemon zest and vanilla pulp. Gradually stir in yolks and custard powder. Mix in sour cream, curd cheese, lemon juice and raisins. Beat egg whites with granulated sugar until stiff and fold the beaten egg whites loosely into the curd mixture. Roll out the strudel dough as described and spread the curd mixture on two thirds of the dough. Brush the remaining part with melted butter and roll up the strudel from the coated side. With the seam of the dough facing down, slide it into a deep baking tray brushed with butter and brush the surface with beaten egg. Bake in the preheated oven for 20 minutes at 170°C, reduce heat to 120°C and bake for another 10 minutes.

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