For the curd strudel, mix the creamed curd with the sour cream and add salt and lemon zest.
Beat the egg whites until stiff, stir in the vanilla sugar and pour onto the curd mixture. Sprinkle raisins on top and mix gently.
Preheat the oven to 180 °C. Spread the dough on the baking tray, spread the curd mixture to the thickness of half a finger and carefully roll into a strudel. Place on baking sheet with seam facing down and brush with melted butter.
Bake for 35 to 40 minutes and check with a knitting needle if the curd strudel is done.
Preparation Tip:
Before serving, sprinkle the curd strudel with the rest of the powdered sugar.
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