Gingerbread Strudel with Rum and Cream


Rating: 3.20 / 5.00 (10 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:



Filling:















For the rum cream:





Instructions:

For the gingerbread strudel with rum and cream, cut the gingerbread into cubes and sprinkle with apple juice. Peel, halve, stone and dice the apples.

Pour rum over raisins, add gingerbread spice and almonds and stir in sour cream.

Whip egg whites with sugar until glossy and firm to the touch. Fold into gingerbread mixture.

Dust kitchen paper with flour and lay out a strudel sheet on it. Brush the dough with butter. Spread the filling on it, leaving a narrow border on the sides. Roll up from the long side and slide onto a greased baking sheet. Brush with butter and bake in a 200° C oven for about 20 minutes until golden brown.

Whip the cream with sugar until light and creamy, add the vanilla pulp and rum. Let the strudel cool down, sprinkle with powdered sugar and cut into slices.

Serve the gingerbread strudel with rum cream.

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