Milk Cream Strudel with Vanilla Sauce

For the milk strudel with vanilla sauce, cut the bread into small pieces and soak in milk. Separate the eggs, beat the egg whites with granulated sugar until stiff.

Squeeze the lemon and grate the zest. Beat the yolks, soft butter, lemon zest, lemon juice and powdered sugar until creamy.

Squeeze the rolls well and mix in, add sour cream and curd cheese (raisins to taste) and stir in well. Carefully fold in the snow.

Put the strudel sheets on top and spread the mixture on them. Roll up the strudel tightly.

Grease a baking dish and place the milk cream strudel in it.

For the glaze, mix the eggs, powdered sugar and milk together well. Pour the glaze over the strudel and bake the milk cream strudel in the oven at 180 °C top/bottom heat for about 45 minutes.

For the vanilla sauce, bring 400 ml milk to the boil. Stir 100 ml milk with powdered sugar and vanilla sauce powder until smooth. Add the milk-vanilla sauce powder mixture to the boiling milk.

Simmer on low heat for about 2 minutes, stirring constantly. Arrange the milk cream strudel with vanilla sauce and serve.

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