A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Old Viennese Millirahmstrudel | Fluffy from the Oven
(0)
70 min
Under an hour
Gurkerl Küche
Der Altwiener Millirahmstrudel ist das Kronjuwel der Wiener Mehlspeisküche: Zarter Strudel mit flaumiger Topfen-Semmel-Fülle, im Backrohr in einem samtigen Vanille-Milchrahmguss souffliert und goldbraun überbacken. Frisch mit Staubzucker serviert – Wiener Kaffeehausgenuss pur!
Preparation method
Preparation & making the filling
Preheat the oven to 180 °C top/bottom heat. Grease a sufficiently large baking dish with a little butter. Cut the white bread into fine cubes and pour 150 ml of the lukewarm whole milk over it in a bowl so that it softens well.
Separate 2 eggs. Beat the egg whites with a pinch of salt and 30 g granulated sugar until creamy and stiff. In a second bowl, beat 50 g softened butter with 40 g granulated sugar, 1 pkg vanilla sugar, and the finely grated zest of the organic lemon until fluffy. Stir in the 2 egg yolks one at a time.
Add the quark and the well-squeezed, soaked white bread to the butter-yolk mixture and stir until smooth. Mix in the raisins and gently fold the stiff egg whites into the mixture last.
Chef's tip
The trick for incomparable juiciness: White bread soaked in warm milk gives the quark mixture a wonderfully light consistency that soufflés magnificently when baked with the cream custard.
If you like, you can let the raisins soak for 15 minutes in warm apple juice or a splash of genuine Inländer rum before preparation.
Ingredients
We Also Recommend
Show all
25 min
Under an hour
Bruschetta al pomodoro | Classic & Crispy
Gurkerl Küche
Vital Breakfast Shake
Gurkerl Küche
Porcini Mushroom Risotto
Gurkerl Küche
