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Cream Strudel

4 servings

Ingredients

• 40 g butter
• 4 pieces egg yolks
• 0.25 l sour cream or heavy cream (plenty)
• salt (a little)
• sugar (to taste)
• 4 piece egg whites (beaten)
• strudel dough (thinly rolled) (as needed)
• 2 tbsp currants
• 2 tbsp raisins
• 1 tbsp slivered almonds
• sugar (for sprinkling) (a little)

Instructions

1. Vigorously beat butter, egg yolks, and plenty of sour cream or heavy cream, then mix with salt, sugar, and the beaten egg whites.
2. Spread this mixture over the thinly rolled strudel dough, sprinkle with currants, raisins, and slivered almonds.
3. Loosely roll up the dough, twist it into a spiral shape, and place it in a buttered flat casserole dish.
4. Spread a little more of the cream mixture on top and bake the strudel until nicely browned.
5. When serving, invert and sprinkle with sugar.

Modernized from a treasured 19th-century German cookbook.