Baked Almond Milk Cream Strudel

For the strudel dough, pour the sifted flour onto the work surface to form a cone. Make a well in the center of the cone with your fingers. Add the salt, oil and lukewarm water to the well and work in the flour in small increments with your fingers, working from the inside out. Knead until you get a smooth dough. Brush it with a little oil and let it rest, covered, for 20 minutes (in the oven at 40 °C). Add a large cloth (preferably a sheet) and warm it up.

For the curd mixture, in a large bowl, beat butter with powdered sugar, vanilla sugar and salt until very fluffy. Stir in grated lemon zest, yolks, curd and sour cream.

Beat egg whites until stiff, slowly beat in granulated sugar until dissolved. Fold beaten egg whites, raisins and cornstarch into curd mixture. Add a splash of rum if desired. Cut toast into cubes and also mix into curd mixture.

Roll out strudel dough on a floured work surface with a rolling pin into a thin rectangle. Carefully stretch out from the center on the floured sheet and brush with some of the liquid butter.

Spread curd mixture on top, thinly trim and fold in ends, and roll into a strudel. Layer in a deep baking dish and brush with remaining butter.

Mix the ingredients for the glaze, pour over the strudel and bake in a preheated oven at 180 °C for about 45 minutes.

For

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