Line a carbon copy or a sieve with a tea towel. Add the curd and leave to drain for at least 4 hours, preferably overnight. Rinse raisins, drain and soak in rum for about 1 hour.
Melt 50 g butter. Mix 250 g flour, 1/8 l l lukewarm water, liquid butter and 1 pinch of salt with the dough hooks of the hand mixer to form an elastic dough. Knead with your hands and beat repeatedly on the work surface (5-10 minutes) until it is smooth.
Form into a ball, brush with oil. Place in a hot rinsed bowl, cover and let rest for about 1 hour.
Drain the raisins if necessary. Melt 2 tablespoons of butter. Cut the vanilla pod lengthwise and scrape out the pulp. Squeeze out the curd. Mix with butter, vanilla pulp, sugar, eggs and raisins.
Dust a clean tea towel with flour and roll out the strudel dough as thinly as possible to form a rectangle (approx. 30 x 40 cm). Place both hands under the dough sheet and carefully pull the dough out thinner and thinner with the backs of your hands.
Melt 125 g butter. Spread the dough thinly with some butter and sprinkle with breadcrumbs. Spread the quark mixture on a short side of the dough, leaving a 2 cm edge. Fold the edges over the filling and brush them thinly with butter.
From the short side roll up to the strudel.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Line a baking tray with baking paper. Place the strudel on the baking tray and cut the top of the pastry diagonally 5-6 times. Brush with melted butter.
Bake the strudel in a hot oven for 40-50 minutes. Brush the strudel repeatedly with the remaining liquid butter. Dust the strudel with icing sugar and eat it warm. Serve with vanilla ice cream or whipped cream.