Prekmurska Gibanica (Slovenian Layered Strudel Cake)
Prekmurska gibanica is a pastry similar to Strudel, with poppy seeds, curd cheese, walnuts, and apples. It is a national specialty of Slovenia.
Source and licence
"Prekmurska Gibanica (Slovenian Layered Strudel Cake)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Prekmurska_Gibanica_(Slovenian_Layered_Strudel_Cake), revision 4587216), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Prekmurska_Gibanica_(Slovenian_Layered_Strudel_Cake)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587216
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Slovenia. Associated with Slovenia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 500 g flour
- 40 g sunflower seed oil
- 200–300 ml lukewarm water
- Salt
- 150 g flour
- 100 g solid fat (e.g. butter or margarine)
- 1 egg yolk
- 50 g icing sugar
- 1 pack of vanilla sugar
- 250 g ground walnuts
- 80 g white granulated sugar
- Ground cinnamon
- Grated lemon peel
- 80 g raisins
- Rum
- 1000 g full-fat curd cheese (e.g. quark, pot cheese, or farmer cheese)
- 1 egg
- 100 g white granulated sugar
- 1 pack vanilla sugar
- 150 g ground poppy seeds
- 1 kg apples
- Vegetable oil
- 700 ml sour cream
- 2 eggs or 3 egg yolks, mixed well
- 250 g butter, cut in very small cubes
Method
- Sift the flour onto a working surface, and make a well in the middle. Add a pinch of salt, oil, and water, and mix everything together.
- Knead for about 10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball, coat with oil, cover, and leave to rest for 30 minutes on a floured board.
- Sift the flour onto a working surface, and make a well in the middle.
- Add the butter, sugar, egg yolk, and vanilla sugar. Knead together quickly.
- Thoroughly combine ground walnuts, sugar, vanilla sugar, and cinnamon.
- Soak the raisins in rum until softened.
- Mash the curd cheese. Thoroughly mix in the egg, vanilla sugar, sugar, some salt, and grated lemon peel until the filling spreads nicely.
- Mix in the softened raisins.
- Thoroughly combine the ground poppy seeds, sugar, vanilla sugar, cinnamon, and grated lemon peel.
- Peel and slice the apples.
- Mix the apples with sugar and cinnamon.
- Combine the sour cream and eggs.
- Grease the baking mould well. Roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork.
- Stretch the strudel dough out, and brush it with oil.
- Pull the strudel though thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough.
- Place the first sheet of strudel dough on the short pastry dough, then spread with some poppy seed filling. Spread some of the sour cream mixture on top, and dot with a few pieces of butter.
- Place the second sheet of strudel pastry on top, spread with some curd cheese filling, and top with sour cream mixture and some butter pieces as previously.
- Cover with the next sheet of strudel dough, spread with some walnut filling, and again top with sour cream mixture and butter.
- Add the fourth sheet of strudel dough, spread with the apple filling, and top with sour cream mixture and butter. The gibanica is now half-assembled.
- Repeat steps 5 through 8 until you end up with 8 uniform layers.
- Cover with a sheet of strudel dough and pull it over the edge of the baking mould. Top with butter and sour cream mixture.
- Prick the gibanica with a long needle. Bake in a pre-heated oven at 175°C for about 75 minutes.
- Coat with sour cream and allow it to cool a little.
- Cut into triangles, sprinkle with icing sugar and serve.