Cook the vermicelli in lightly salted water, cool, drain, and set aside. Press the curd cheese through a sieve. Mix the curd cheese with 100g of sugar, vanilla sugar, the egg yolks, lemon zest and sour cream / crème fraîche (tejföl). Stir in the vermicelli. Whisk the egg whites with the remaining of sugar until stiff peaks form. Fold the egg whites into the curd cheese mixture. Spread strudel layers on a baking tray of the layer hanging over the edges, so it can be folded later. Sprinkle with one-third of the butter, and spread the curd cheese mixture on top. Fold the overhanging pastry on the top and place the remaining strudel pastry on top. Brush with melted butter. Bake for 40 to 45 minutes in a 150 degrees Celsius oven. Let it rest at least half an hour before slicing. For the sauce, caramelize the sugar by adding 5ml water to it and boil until light brown, than add 200ml of water and the wine. Bring to boil, and add the cornstarch dissolved in three tablespoons of cold water to thicken. Add the fruit, bring to a boil, and remove from heat. Serve with the cake, either warm or cool.