Try this delicious cake recipe:
Melt the yeast in the lukewarm milk, add a tiny bit of sifted flour as well as the sugar and let this dampfl rise in a warm place for half an hour. Rub the rest of the flour with the butter and make a hollow in the middle. Pour in the yolks and the egg and mix with the nicely risen Dampfl and a pinch of salt to make a smooth dough. Shape the yeast dough into a ball and let it rise in a not too warm place for one hour.
For the filling, bring the white wine to the boil with rum, cinnamon and sugar, then add the almonds, nuts, lemon zest and raisins and let it all bubble up. Roll out the dough on a floured dishcloth to a thickness of about 1/2 cm, spread the filling evenly over it, leaving a 5 cm wide border all around. Using the strudel cloth, roll up the dough from both long sides to the middle and place the strudel on a greased baking tray with the end of the dough facing downwards, leave to rise repeatedly for half an hour, brush with beaten egg and bake in a heated oven at 180°C for about an hour.
Bake in a heated oven at 180 degrees for about an hour. Cool the strudel on the tray, portion and sprinkle with chocolate chips. For those with a sweet tooth, whipped cream (Süsses Schlagobers) with cognac and vanilla sugar can also be served with the Kapuzinerstrudel.
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