Milk Cream Casserole on Mascarpone Cream

Remove the crust from the brioche, dice and drizzle with milk. Cream butter and powdered sugar with vanilla sugar and a little grated lemon zest, gradually add the egg yolks. Stir the strained quark and the sour cream into the yolk mixture and mix everything together with the brioche cubes. Whip the egg whites with the granulated sugar until they form beaten egg whites and fold them in as well. Grease souffle molds with butter.

Cut out slices of 17 cm ø from the strudel dough and line the molds with them. Place the prepared mixture on top and wrap with the strudel dough. Bake at 180 degrees for about 15-20 minutes.

For the raspberry sauce, mix all the ingredients together, crush and strain.

For the mascarpone cream, mix mascarpone with a little bit of cream until smooth, add vanilla pulp, orange juice, juice of one lemon and rum.

Put a mirror on the plate with vanilla foam, border with raspberry sauce and draw a loop pattern with a wooden skewer. After a short rest, turn the milk cream cake out of the mold and place it in the center. Garnish with a few raspberries.

Federspiel, Ried Hinterkirchen, Weissenkirchen/Wachau, Winzerhof Lehensteiner, exotic aromas of kiwi, wonderful acidity, enjoyable white wine).

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