For the cream strudel, grate butter, powdered sugar and yolks until fluffy, add sour cream and beaten egg whites of 3 clear.
Pour the filling onto the undrawn or spread strudel dough, reserving a small portion. Sprinkle a few raisins on top, toss the dough together (do not roll it) and place it in the greased baking dish (or a cast iron puree).
Pile the rest of the filling in the middle and bake in the oven until golden.
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