For the strudel dough, knead flour, salt, water and oil into a smooth dough, shape into a ball, brush with oil and leave to rest for at least an hour.
For the filling, separate the eggs into yolks and whites. Cream the warm butter with the sugar and yolks. Mix in all the other ingredients. Beat the egg whites with a pinch of salt until stiff and fold in last.
Now stretch the strudel dough thinly on a floured strudel cloth, add the curd filling, fold in the dough and, with the help of the cloth, place it in a greased loaf tin so that it keeps its shape, brush with melted butter and bake at 200°C for about ½ hour. Cool slightly and portion.