Viennese milk-cream strudel (Milchrahmstrudel)

1. Leave the strudel pastry in its packaging at room temperature for 20 minutes so it becomes pliable; meanwhile melt some of the butter.

2. Remove the crusts from the rolls, dice them and soak in the milk; separate the eggs.

3. Beat the soft butter with the icing sugar and vanilla sugar until fluffy, add the egg yolks one at a time, then the sour cream, lemon zest, raisins and squeezed-out rolls; whisk the egg whites with a pinch of salt until stiff and fold in gently.

4. Layer the pastry sheets on a slightly damp tea towel, brushing each with melted butter; pile the filling onto one third, roll up and lay it in a deep buttered ovenproof dish, coiled or straight; bake in an oven preheated to 180 °C for 20 minutes.

5. For the custard, whisk the milk with the eggs and sugar, pour over the strudel and bake for another 30-35 minutes until set and golden on top.

6. Dust with icing sugar once slightly cooled and serve warm, spooned from the dish - traditionally with vanilla sauce.

Tip: Milchrahmstrudel is "half soufflé, half strudel" - don't worry if the custard puffs up a little on top, that's how it should be.