Milk-cream strudel

Cream strudel ( in Viennese strudel ) is a classic Viennese pastry kitchen, which came into fashion in the time of Austria -Hungary.

A first mention of Milchrahmstrudels including recipe can be found in Wolfhelm Hardt of Hohberg Georgica Curiosa Aucta from the beginning of the 18th century, which in turn references an anonymous handwritten cookbook, so often referred to as the "inventor" of Milchrahmstrudels Franz Stelzer ( 1842-1913 ) that it may have resorted innkeeper in width ford near Vienna on older recipes.

For the filling of the vortex are cut into small cubes, used with dairy moistened rolls, egg yolk, dust sugar, butter, vanilla, lemon zest, sour cream, passierter plugs and raisins. With granulated sugar stiffly whipped snow and folded. The overmolding is made of milk, egg and sugar. Furthermore, you will need some butter for brushing the mold and to keep the dough pliable.

" In contrast to the strudel immediately comes 1/3 of the casting over to the rest during baking, that is, the cream strudel is gradually actually more boiled than baked. "

The dessert is warm, with vanilla sauce, so-called ' Kanarimilch ', doused, served in cast-iron, now also often earthen or glass cookware.