This classic German Vargabeles is a hearty yet tender dessert that balances the tang of fresh cottage cheese with the sweetness of vanilla and raisins. The filling is studded with soft, butter-sautéed noodles, creating a unique texture that feels both comforting and elegant. Encased in layers of thinly stretched, buttered strudel dough, the cake bakes up golden and crisp on the edges while remaining moist inside. It is a wonderful centerpiece for Sunday dinners or holiday celebrations. Serve it warm with a dusting of vanilla sugar for an authentic taste of home-style baking that is sure to become a family favorite.
Vargabeles (Varga Strudel-Cake
Description
This classic German Vargabeles is a hearty yet tender dessert that balances the tang of fresh cottage cheese with the sweetness of vanilla and raisins. The filling is studded with soft, butter-saut&# 195;©ed noodles, creating a unique texture that feels both comforting and elegant. Encased in layers of thinly stretched, buttered strudel dough, the cake bakes up golden and crisp on the edges while remaining moist inside. It is a wonderful centerpiece for Sunday dinners or holiday celebrations. Serve it warm with a dusting of vanilla sugar for an authentic taste of home-style baking that is sure to become a family favorite.Ingredients
Directions
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Prepare the strudel dough by combining flour, salt, and water until a smooth dough forms.
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Knead the dough briefly and let it rest for 30 minutes to relax the gluten.
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On a floured surface, stretch the dough into a very thin, large sheet, trimming off any thick edges.
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Let the stretched dough rest for 15 minutes.
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Sprinkle or brush the dough sheet generously with melted butter.
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Fold the dough over once, brush with more butter, and repeat folding and buttering until the dough forms a rectangular shape that fits your baking pan.
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Generously butter a baking pan and place the folded dough inside, pressing it gently to fit.
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Preheat the oven to 375ðF (190ðC).
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Make the noodle dough by combining 1 1/4 cups flour, 1 egg, salt, and enough water to form a stiff dough.
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Let the noodle dough rest for 15 minutes.
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Roll the noodle dough out thinly and cut it into 1/4-inch wide strips.
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Boil the noodles in salted water until tender, then rinse with cold water to stop cooking.
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Sauté the drained noodles in 2 tablespoons of butter for a few seconds until lightly coated and warm.
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In a large bowl, mix together cottage cheese, 5 egg yolks, 1 cup sugar, 1/2 cup sour cream, 1/4 cup white raisins, and the seeds from 1/2 vanilla bean.
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Fold the sautéed noodles into the cottage cheese mixture.
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In a separate clean bowl, beat 5 egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the filling mixture to keep it light.
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Pour the filling evenly over the strudel dough in the baking pan.
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Bake for 45 minutes, or until the top is golden brown and the filling is set.
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Remove from the oven and let the cake rest for 10 minutes before serving.
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Sprinkle with vanilla sugar and serve warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 166.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.7mg1%
- Sodium 2.9mg1%
- Total Carbohydrate 34.2g12%
- Dietary Fiber 1.2g5%
- Sugars 0.1g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
