Melt 50 g butter. Knead flour, 1/8 litre lukewarm water, melted butter and a pinch of salt to a smooth dough. Work through with your hands and beat on the work surface until the dough is smooth.
Spread the dough with oil, rinse a metal bowl with hot water and put it over the dough. Let it rest for about 30 minutes. In the meantime, clean, wash and stone the cherries. Melt 25 g butter in a pan.
Roast breadcrumbs in it until golden brown. Roll out the dough very thinly on a floured tea towel so that you can see the structure of the towel. Melt the rest of the butter and brush the dough with 2/3 of the melted butter.
Sprinkle with the toasted breadcrumbs, leaving a rim of about 2 cm all around. Spread cherries on top. Mix sugar and cinnamon and sprinkle over it. Wrap the edges of the dough and roll up the strudel from the narrow side using a tea towel.
Place the roll of dough on a baking tray lined with baking paper and brush with the remaining butter. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 35-40 minutes. Let the ice cream thaw at room temperature.
Let the strudel cool down a little after baking. Stir the thawed walnut ice cream. Dust the strudel with icing sugar and serve with the walnut ice cream. Serve decorated with lemon balm leaves. Makes about 12 pieces.