Milk cream strudel with apples

Ingredients for 8 servings:

• 200 g white bread or toast
• ⅛ ml milk
• 4 tbsp rum
• 400 g apples
• 40 g sugar
• 2 eggs
• 100 g butter
• 120 g powdered sugar
• 2 packets of vanilla sugar
• 1 lemon(s), zest, grated
• 120 g quark (cottage cheese)
• 60 ml sour cream
• 40 g sugar
• 4 strudel sheets, frozen, thawed
• 80 g butter, for spreading
• Butter, for the mold
• ¼ liter of milk
• 1 egg(s)
• 50 g powdered sugar
• 1 packet of vanilla sugar
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Filling: Remove the crust from the bread, cut into cubes, and pour over milk and rum. Let stand for about 10 minutes. Peel and core the apples, then cut into 1cm cubes. Melt the sugar in a pan, add the diced apples, and cook for about 3 minutes. Remove from the heat and drain the apples in a sieve. Separate the eggs. Beat room-temperature butter with the egg yolks, powdered sugar, vanilla sugar, and lemon zest until fluffy, about 5 minutes. Stir in the curd cheese, sour cream, and soaked bread. Beat the egg whites until stiff peaks form, gradually adding the sugar. Beat the egg whites again and fold into the curd cheese mixture. Place one strudel sheet on a kitchen towel, brush with melted butter, and place the second strudel sheet on top. Spread half of the curd cheese mixture over two-thirds of the dough and sprinkle with half the diced apples. Fold in the sides, roll up the strudel using the kitchen towel, and place it in a greased 22cm x 32cm roasting pan. Prepare the second strudel with the remaining ingredients. Brush the strudel with butter and bake in a preheated oven on the middle rack at 180°C for about 30 minutes, brushing with butter frequently. Topping: Whisk the milk with the egg, powdered sugar, and vanilla sugar, pour over the strudel, and bake for about 15 minutes. Let the strudel cool for about 10 minutes and sprinkle with sugar. Serve with vanilla sauce.