All You Need To Know About Slovenian Cake Prekmurska Gibanica

Prekmurska gibanica, a traditional Slovenian layer cake, is well-known in the Prekmurje region of Slovenia. This tasty and rich cake is known for its specific layers and a blend of sweet and sensitive fillings. Read along to learn more about this Slovenian dessert.

Origin and History

For a long time, prekmurska gibanica was filled in as a custom dish in Prekmurje. Initially, it hailed from the easternmost area, Prekmurje. Early sources recommend that it developed over hundreds of years. The most seasoned surviving record (1828) by József Kossics depicted a wedding as never being held without gibanica.

Prekmurska Gibanica decided to represent Slovenia in Bistro Europe on Europe Day 2006. Since Walk 2010, prekmurska gibanica has been safeguarded in the EU as a Conventional Speciality Guaranteed.

Interesting Fact

Prekmurska gibanica, a Slovenian pastry, symbolises the seasons, a handwritten tale, a labour of love, diversity, celebration, nutrition, and pride in one's culture.

Recipe for Prekmurska Gibanica

Ingredients

Pastry

200 g cake flour
100 g (7 tbsp) unsalted margarine
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp vanilla glue
1 egg

Walnut Filling

250 g ground pecans
100 g (1/2 cup) sugar
1 tsp cinnamon powder
1/4 tsp vanilla glue

Poppy Seed Filling

250 grams ground poppy seeds
100 grams ( 1/2 cup) of sugar
160 ml (2/3 cup) of white wine, such as Pinot Grigio
1/4 tsp vanilla paste
1/2 tsp cinnamon powder

Cheese Filling

900 g (2 pounds) Rancher's cheddar
1 egg
100 g (1/2 cup) sugar
1/4 tsp vanilla extract

Apple Filling

600 g ground apples (Topaz, Idared, Jona Gold)
100 g (1/2 cup) sugar
1/4 tsp vanilla extract
1 tsp cinnamon powder
1/2 tsp grated lemon zest
2 tbsp breadcrumbs
1/2 tsp ground lemon zing
2 tbsp breadcrumbs

Sour Cream Mixture

600 g sour cream
2 eggs

Additional ingredient

300 g new phyllo sheets
230 g (2 sticks) liquefied margarine for showering

Tools and apparatus

Bowls
Whisk
Deep Baking Dish
Rolling Pin

Preparation and Baking Process

Pastry

To start with, add flour to a bowl alongside butter, cut into cubes, sugar, a spot of salt, baking powder, and vanilla extract. Using your fingers, crumble into a sand-like texture. Add an egg and knead into a dough. Cover with grip film and spot in the fridge for 30 minutes.

Walnut Filling

Combine ground almonds, sugar, cinnamon powder, and vanilla extract in a bowl. Put away until required.

Poppy Seed Filling

Mix poppy seeds, sugar, white wine, vanilla extract, and cinnamon powder to a bowl. Mix to join and save.

Cheese Filling

Add cheese, egg, sugar, and vanilla extract to a bowl. Mix to join and save.

Apple Filling

Mix the grated apples, sugar, vanilla extract, cinnamon powder, and lemon zest in a bowl. Mix to join and save.

Sour Cream Mixture

Add sour cream, an egg, and a pinch of salt using a whisk. Put away until required.

Baking Preparation

Grease a deep baking dish with butter. Preheat it in the oven to 190 °C / 375 °F.

Gather Gibanica

Sprinkle your working surface with flour. Carry out the dough to the size of your baking dish with a rolling pin. The dough's thickness should be 3-4 mm or 1/8 Inch. Move the mixture to the pre-arranged baking dish with a rolling pin and divide the dough evenly. Prick it with a fork.

Place the primary sheet of phyllo pastry (in the size of the baking dish) over the dough and prick it with a toothpick. Brush with softened margarine and spread a portion of the poppy seed filling on top. Sprinkle with several tablespoons of the sour cream combination and shower with softened margarine.

Put the following sheet of phyllo on top, prick everything over with a toothpick, and sprinkle with melted butter. Add half of the cheese filling. Sprinkle with two or three tablespoons of the sour cream blend and shower with melted butter. Put the following sheet of phyllo on top, prick everything over with a toothpick, and sprinkle with melted butter. Add half of the walnut filling.

Drizzle with several tablespoons of the sour cream mixture and with melted butter. Place the next phyllo sheet on top, prick it with a toothpick, and drizzle it with melted butter. Sprinkle breadcrumbs and add half of the apple filling.

Then, at that point, repeat the cycle in the equivalent layering with the other ingredients. Begin with the poppy seed filling, trailed by cheese, walnut, and apple filling. Add the phyllo pastry, sour cream, and melted butter in the middle. Get done with a phyllo baked good layer. Consolidate the remainder of the sour cream blend with melted butter and arrange on top of the last layer.

Bake

Place the baking dish with the Prekmurska gibanica into the preheated stove. Heat for 1 hour at 190 °C/375 °F until golden brown on top. Cut into 12 big slices or 24 small slices and serve warm or cold.