Curd Cheese and Cherry Strudel with Apricot Puree

Prepare the strudel dough as described. Cream butter, powdered sugar, vanilla sugar, a pinch of salt, lemon zest and juice. Gradually add the yolks. Stir in curd cheese and sour cream. Beat the egg whites with granulated sugar until stiff, fold into the curd mixture and mix in the flour (mix in loosely). Spread this mixture on half of the prepared drawn out strudel dough. Spread the cherries on top and roll up the strudel with the help of the cloth. Place in a buttered loaf pan sprinkled with granulated sugar. Brush with butter and bake in a preheated oven at 160 °C for about 50 minutes. For the apricot puree, mix the well-drained apricot compote fruits with the apricot liqueur and surround the lukewarm strudel with it. Sprinkle with powdered sugar.

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