Cream strudel

Ingredients for 8 servings:

• 1 dough (strudel dough), ready-made or homemade
• 80 g butter
• 90 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), zest grated
• 3 eggs, including the yolk
• 5 rolls, stale, crust removed
• ½ liter of milk
• 3 eggs, of which the egg white
• ¼ liter sweet cream
• 1 tbsp sugar for the milk to pour over
• 1 packet of vanilla sugar, for the milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the bread roll in milk for about an hour, squeeze out excess water, and mince. Cream together the butter, sugar, vanilla sugar, lemon zest, and egg yolks. Stir in the bread mixture and cream. Finally, beat the egg whites until stiff peaks form and fold them into the bread mixture. Place the strudel dough on a dusted or damp kitchen towel. Using the towel, spread the bread mixture evenly over the dough, then carefully roll up the strudel dough and place it in a frying pan or a suitably sized ovenproof dish. Bake for about 25 minutes at 180°C. In the meantime, strain the milk left over from soaking the bread (at least 1/4 liter should remain, otherwise, add fresh milk) and mix it with a tablespoon of sugar and a sachet of vanilla sugar. This sweetened milk is poured over the half-baked strudel, which remains in the oven until all the liquid is absorbed. The milk-cream strudel tastes best fresh. It is served directly in the ovenproof dish. It is accompanied by vanilla sauce.