Summary

Ingredients

For the topping: (crumbs)

• 25 g butter
• 50 g breadcrumbs
• 2 tablespoon sugar

For the filling:

• 50 g butter
• 50 g powdered suar
• 3 egg yolks
• 300 g cream quark, or quark
• 1 dl cream, or double cream
• 1 packet vanilla sugar
• 3 egg whites
• 1 pinch (s) salt
• 3 tablespoon sugar
• 1 kg plum (s) or plums, halved, pitted
• 1 packet strudel sheets, 20 g
• 50 g butter, for brushin, liquid, cooled
• Fat, for the shape

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Instructions

1. Cover the bottom of the springform pan with baking paper, grease the edge and place on a tray.
2. For the crumbs (topping), let the butter melt in a pan, remove the pan from the plate and mix in the breadcrumbs and sugar.
3. Filling:
4. Mix the butter in a bowl until soft, add the powdered sugar and egg yolk and continue to stir until the mixture is light. Then add the quark, cream and vanilla sugar to the mixture and stir well again.
5. Now beat the egg white with the pinch of salt until stiff. Add the sugar and continue to beat briefly. Pull the egg whites under the filling.
6. Carefully unfold the strudel dough, brush 1 sheet of pastry with butter, fold to the size of the bottom of the mold and place in the mold. Spread the crumbs on top, place the plums on top with the cut surface facing down.
7. Brush another leaf with butter, cover the plums with it, and distribute 1/3 of the filling on top. Do this with the pastry sheets and filling until everything is used up. Finish with filling.
8. Bake for about 1 1/4 hours in the middle of the oven preheated to 160 degrees
9. Remove, cool in the form on a rack, cut into squares of approx. 6 cm.
10. Tip:
11. Layer the strudel as a casserole in a wide ovenproof dish of approx. 2 1/2 liters, greased. Prepare and bake as above. The strudel tastes best fresh.