RCI-BR.006.0006.001
Prekmurska gibanica
Cuisine of Slovenia is a cake similar to Strudel, with poppy seeds, curd cheese, walnuts and apple
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- A fireproof earthenware baking mould (preferably round1 unitdiameter 32 to 35 cm, height 7 to 9 cm).
- To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks1 unitmixed well
- To sprinkle on: 250 g butter1 unit
Method
1
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.
2
Stretch the strudel dough and coat it with oil.
3
Pull it 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.
4
Place the first sheet of strudel dough on the short pastry dough, coat with poppy seed filling and sprinkle with butter and the sour cream mixture.
5
Then place the second sheet of strudel pastry on top, coat with curd cheese filling and sprinkle with butter and the sour cream mixture.
6
Cover with the next sheet of strudel dough, coat with walnut filling and again sprinkle with butter and the sour cream mixture.
7
Coat the fourth sheet of strudel dough with the apple filling and sprinkle with butter and the sour cream mixture. The Gibanica is now half-assembled.
8
Repeat steps 4 through 7 until you end up with 8 uniform layers.
9
Finally, cover with a sheet of strudel dough and pull it over the edge of the baking mould, then sprinkle with butter and cream.
10
Prick the Gibanica with a long needle again. Bake in a pre-heated oven or bread oven at 175°C for about 75 minutes.
11
Coat with sour cream and allow it to cool a little
12
Cut into triangles, sprinkle with icing sugar and serve.