Filling: Mix butter with half of the sugar and the flavorings until thick and creamy. Mix in the cream, yolks, curd and flour. At the end, mix the beaten egg whites with the remaining granulated sugar into the mixture. Spread the curd filling on two thirds of the strudel dough, sprinkle with raisins, brush the remaining part with melted butter, roll up, place in a buttered frying pan, brush with butter and bake.
After baking for about 15 minutes, pour the egg milk over the curd strudel and bake until done, drizzling with butter several times. Serve with vanilla cream sauce.
If you add 200 g of grapes with as few seeds as possible or 250 g of halved apricots instead of raisins, you get the Wachauer Topfenstrudel.
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