Carrot-Orange Strudel

1. make dough according to basic recipe. Fry the almond kernels in a frying pan, cool. Drain pineapple, cut into pieces about 1 cm wide.

Peel and grate carrots, squeeze out juice. Squeeze 1 orange, peel the rest, separate the fruit fillets between the membranes. Simmer marmalade with orange juice, ginger until syrupy, mix with carrots.

2. separate eggs. Beat yolks with 50 g sugar and curd until creamy. Whip egg whites with remaining sugar until stiff. First fold almonds, carrots, oranges, then snow loosely into the curd mixture.

3. heat electric stove to 200 °C. Cover a baking tray with parchment paper.

Cut strudel dough in half. Roll out one half on a floured tea towel and roll out to a very thin sheet (approx. 30 x 40 cm).

Brush strudel dough with 1 tbsp. butter. Put half of the filling on top, roll up the dough. Place on baking tray with the seam facing down.

Repeat with remaining dough and filling. Brush strudel with remaining butter. Sprinkle with vaillin sugar. Bake in oven at 200 °C (gas mark 3) for 35-40 minutes. Sprinkle with powdered sugar, bring to the table.

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