Cream strudel with plums

Ingredients for 8 servings:

• 150 g flour
• 1 tbsp oil
• ½ tsp salt
• 3 tbsp oil (3-4 tbsp)
• 75 ml water
• Flour for the work surface
• 200 g plum(s), dried, pitted
• 3 tbsp rum
• 50 g butter, room temperature
• 80 g sugar
• 2 egg yolks
• 2 egg whites
• 1 tsp lemon(s), zest, grated
• 1 packet of vanilla sugar
• Salt
• 250 g low-fat quark
• 250 g sour cream
• Flour and butter for the mold
• Powdered sugar for dusting
• Milk (canary milk)
• 500 ml milk
• 2 eggs
• 1 tbsp honey
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 10 minutes

Milk cream strudel with plums

Sift the flour into a bowl, mix with oil, water, and salt to form a smooth dough. Brush the dough with oil, wrap in cling film or cover tightly, and let it rest in a warm place for 1 hour. For the filling, dice the plums and soak them in the rum. Cream the room-temperature butter with 40g of sugar until fluffy. Add the egg yolks, lemon zest, vanilla sugar, salt, curd cheese, sour cream, and flour and mix until smooth. Beat the egg whites with the remaining sugar until stiff. Fold the beaten egg whites into the curd cheese filling. Remove any oil from the dough with a paper towel. Dust a strudel cloth with flour. First, roll out the dough as thinly as possible with a rolling pin, then stretch it out very thinly both lengthwise and widthwise. Be careful, or it will tear. Sprinkle the plums on the dough. Smooth the filling on top. Trim the edges of the dough straight all around. Fold the dough over the filling on the left and right sides, and use the cloth to roll up the strudel. Place in a curved (U-shaped) pan on a buttered, lightly floured baking sheet, or carefully (possibly in half) in a baking dish greased with flour and butter. Carefully slide the strudel from the cloth into the pan. Then bake in a preheated oven at 180°C (gas mark 2-3, fan oven 170°C) for 15 minutes. In the meantime, for the glaze, whisk together the milk, eggs, honey, and vanilla seeds. Pour this over the strudel and bake for a further 30-35 minutes. Dust the cream strudel thickly with icing sugar and serve with vanilla sauce. Tip: If you like, you can add raspberry sauce by dropping a few drops into the vanilla sauce and creating patterns with a toothpick. You can also use other dried fruit.