The greatest of all Hungaricum! It is really easy to make and served richly with strawberry sauce it is simply frenetic! Don’t miss this dessert!

Preparation time: 70 minutes

For how many servings?:

Ingredients: (for 88 servings)

For the strudel pastry:
44 strudel pastry sheets
100100 g / 3.53.5 oz melted butter

For the filling:
125125 g / 4.374.37 oz dry, wide egg noodles
300300 g / 10.510.5 oz low-fat cottage cheese
5050 g / 1.751.75 oz sugar
5050 g / 1.751.75 oz sour cream
2525 g / 0.8750.875 oz butter
22 eggs (separated)
0.50.5 lemon’s grated rind
22 tsp vanilla extract
Raisins (according to taste)

For the strawberry sauce:
390390 g / 13.6513.65 oz strawberries (can be frozen)
9090 g / 3.153.15 oz sugar

Preparation

1. Preheat the oven to 170 C (338 F) and prepare a 22 cm (8,66 in) diameter cake tin.

2. Cut out a circle, the same size as the cake tin, from the strudel pastry. Put it away.

3. Grease the cake tin with melted butter then by greasing each sheet of strudel pastry line the cake tin with the remaining 3 whole sheets.

4. Soak the raisins in a glass of water. Before using pour off the water!

5. Boil 11 litre (1,76 pints) of water. When it’s being boiled add a pinch of salt and a tablespoon of oil. Cook the egg noodles in the water for 3-4 minutes. When ready sieve, rinse with cold water, drip down then put away the noodles.

6. Mash the cottage cheese with a fork.

7. To the cottage cheese add half of the sugar, the egg yolks, butter, grated lemon rind and vanilla extract. Stir thoroughly. You can even use a mixer. Put the cottage cheese mixture away.

8. Beat the egg whites with the remaining sugar.

9. Mix the cottage cheese mixture with the soaked raisins and the noodles. Fold in the beaten egg whites very cautiously.

10. Place the filling into the cake tin and smooth its surface even.

11. One by one, greased with melted butter, fold on the top of the filling those parts of strudel pastry that are hanging out of the cake tin.

12. Cover with the circle-shaped pastry sheet. Grease it with butter, too.

13. Bake at 170 C (338 F) for 40-50 minutes.

14. While the pudding is being baked prepare the strawberry sauce. Cook the strawberries with the sugar on a low temperature, constantly stirring. Cook until it becomes a chunky sauce.

15. When the pudding is ready, slice while still warm, sprinkle with castor sugar and serve with strawberry sauce.