Apple strudel with egg whites according to Mother Vilma

Ingredients for 2 servings:

• 120 g butter
• 125 g sugar
• 2 egg yolks
• 1 m.-sized eggs
• 400 g flour
• 1 ½ tsp baking powder
• 1 lemon(s), grated peel
• possibly milk
• Flour , for the work surface
• Fat, for the baking tray
• 1 ½ kg apples, e.g. Boskoop
• 1 lemon(s), juice
• 3 tbsp sugar
• 2 egg whites
• 1 tbsp sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

According to a handwritten recipe from my mother

Filling: Peel and coarsely grate the apples, drizzle with lemon juice, and stir in the sugar. Let stand for about 15 minutes, then squeeze out the juice, otherwise too much juice will run out of the strudel. It’s best to do this in a sieve over a tall bowl with a spoon. Dough: Cream the soft butter with the sugar until light and fluffy, gradually adding an egg and an egg yolk. Then mix the flour and baking powder and knead in. If the dough is too stiff, add a little milk. Divide the dough into 2 pieces and roll each piece out to a size of about 30 x 15 cm on a floured surface and place on a greased baking tray. Spread the grated apples over the rolled out pieces of dough, leaving a border of about 3 cm all around. Now first fold in both long sides, leaving 5 cm uncovered in the middle, then fold in the short sides. Bake in a preheated oven at 180°C for about 40 minutes. Beat egg whites with vanilla sugar and sugar until stiff. As soon as the strudel turns light brown in the oven (after about 15-20 minutes), spread the beaten egg whites over the remaining apple surface and finish baking. The strudel tastes truly amazing on the second day.