Topfenstriezel

For the Topfenstriezel, melt the yeast and sugar in the lukewarm milk. Fold in 200 g flour with a whisk. Cover the dampfl and let it rise in a warm place for 20 minutes.

Knead the remaining flour, a pinch of salt, lemon zest and egg yolks into a smooth dough. Gradually add the butter in small cubes. Cover and let rise in a warm place for 45 minutes until doubled in volume.

Squeeze the curd well in a crockery rind (it should yield about 500 g). Finely dice the apricots and marinate them in the apricot brandy. Separate the eggs. Slit open the vanilla pods and scrape out the pulp. Finely grind the biscuits in a moulinette.

Beat the powdered sugar, vanilla pulp and egg yolks with the whisks of a mixer for 3-4 minutes until very foamy. Fold in the curd cheese. Whip the egg whites until stiff, add the sugar and continue to whip until creamy.

Fold into the curd mixture alternately with the cornstarch and semolina. Mix the egg yolks with the whipped cream.

Knead the dough on a floured surface and divide into 3 equal dough pieces of 450 g each. Roll out each piece of dough to 45×25 cm. Spread one third of the curd filling evenly on each long side of the dough, top with one third of the marinated apricots and sprinkle with one third of the biscuits. Thinly brush the edges of the dough with the egg-whipped cream mixture.

Fold the ends of the dough over the filling and form a strudel.

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