Pot-Cheese Strudel-Cake



  • 1 large stretched strudel dough
  • 4 tablespoons sweet butter, melted
  • 1 pound dry pot cheese
  • 3 eggs, separated
  • Sugar or salt


  1. Preheat oven to 375°F. Let the stretched strudel dough become somewhat dry, then sprinkle it with melted butter and fold it over. Again sprinkle with some of the butter. Proceed this way until you have folded the dough to a size twice as big as the baking pan you will use. Cut the dough in half.
  2. Butter an oblong baking pan and place half of the dough on the bottom.
  3. Sieve the pot cheese, then mix it with the egg yolks and either sugar or salt, to your taste.
  4. Whip egg whites till very stiff, then very carefully mix them into the cheese filling.
  5. Spread the filling evenly on the strudel dough in the pan. Then cover with the other half of the dough.
  6. Brush with remaining melted butter. Bake in the preheated oven for 30 to 45 minutes, or until golden red.
  7. Cut into squares for serving.