Cherry Strudel with Almond Sabayon

1 hour, for the ambitious For the strudel dough:

Sift the flour on a work surface, make a well in the center, put the oil and salt in it. gradually add the water and knead the whole thing into a smooth dough. Place the dough in a suitable bowl and brush the surface with oil to prevent a skin from forming. Cover with a wet dish (the dish should not touch the dough) and rest at room temperature for 30 minutes.

Pull out the strudel dough paper-thin and brush with melted butter.

For the filling:

Toast the crumbs and nuts in butter with sugar and cinnamon, cool a little. Mix with the cherries and the cherry brandy.

Spread the filling evenly on the strudel dough, wrap the edges and roll up. Brush with egg yolk and place on a baking sheet lined with parchment paper. Bake on the middle shelf for 20 minutes at 180 degrees hot air until golden brown.

For the almond sabayon:

Beat the egg yolks with salt, sugar, vanilla sugar and the wine over steam in a snow kettle with a whisk until a compact sabayon. Finally, perfume with amaretto.

Serve the strudel sprinkled with powdered sugar, sabayon and mint.

Drink: Goldbräu

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