For the dough:
300 g of flour
100 g of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
2 eggs
50 g of butter (or margarine)
1 tablespoon of sugar
a pinch of baking soda
For the filling:
2 lemons
200 g of sugar
100 g of nuts (walnuts or almonds work well)
100 g of raisins
1 egg white
powdered sugar
vanillin
To prepare the dough, cut the butter into the sifted flour mixed with baking soda. Add the sugar, egg yolks, and sour cream, then knead until you have a crumbly dough. Place it in a cool spot overnight or for 2 hours.
From this dough, you can roll out a thin circle, stretch it by hand, brush it with egg white, add the filling, and roll it up. Cut it into two pieces and place them on a greased baking sheet. Brush with egg white, sprinkle with vanilla sugar, and bake in a preheated oven at 220°C (about 425°F) for 30 minutes. Once baked, cut the roll into pieces and dust with powdered sugar.
To prepare the filling:
Boil the lemons, pouring hot water over them 2-3 times and draining it each time. Then remove from heat, drain the water, and let the lemons cool. Cut them in half, remove the seeds, and grate them along with the peel on a coarse grater. Mix with sugar and cook until translucent. Chop the nuts finely, add the washed raisins, and combine with the lemon mixture.