Quark strudel with plums or damsons

Ingredients for 1 servings:

• 25 g butter
• 50 g breadcrumbs
• 2 tbsp sugar
• 50 g butter
• 50 g powdered sugar
• 3 egg yolks
• 300 g cream cheese or quark
• 1 dl cream, or double cream
• 1 packet of vanilla sugar
• 3 egg whites
• 1 pinch of salt
• 3 tbsp sugar
• 1 kg plum(s) or damsons, halved, pitted
• 1 package of strudel leaves, 120 g
• 50 g butter, for spreading, liquid, cooled
• Fat, for the shape

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For 16 pieces and a 26 cm springform pan

Line the bottom of a springform pan with baking paper, grease the sides, and place on a baking sheet. For the crumbs (topping), melt the butter in a pan, remove the pan from the heat, and mix in the breadcrumbs and sugar. Filling: Soften the butter in a bowl, add the powdered sugar and egg yolk, and continue stirring until the mixture is light and fluffy. Then add the quark, cream, and vanilla sugar to the mixture and mix well again. Beat the egg whites with a pinch of salt until stiff. Add the sugar and continue stirring briefly. Fold the beaten egg whites into the filling. Carefully unfold the strudel dough, brush one sheet of dough with butter, fold it to the size of the base of the pan, and place it in the pan. Spread the crumbs on top, then place the plums cut-side down on top. Brush another sheet with butter, cover the plums, and spread 1/3 of the filling on top. Continue with the dough sheets and filling until all the filling is used up. Finish with the filling. Bake for approximately 1 1/4 hours in the center of an oven preheated to 160°C (325°F). Remove from the oven, let cool in the pan on a wire rack, and cut into approximately 6 cm squares. Tip: Layer the strudel as a casserole in a wide, greased, ovenproof dish (approx. 2 1/2 liters). Prepare and bake as above. The strudel tastes best fresh.