Prekmurska Gibanica is one of the Slovenian national culinary specialties and it consists of two types of dough and four fillings. The cake was protected on a European level and it was chosen to represent Slovenia in the Cafe Europe initiative of the Austrian presidency of the EU on Europe Day 2006.

Prekmurska Gibanica
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Prekmurska Gibanica

Layered pastry cake with cottage cheese, apples, walnuts and poppy seeds.
Prep Time2 hrs 5 mins
Cook Time4 hrs
Total Time6 hrs 5 mins
Course: Dessert
Cuisine: Slovenia
Keyword: eggs, sugar, walnuts, white flour
Servings: 10

Ingredients

For the dough

  • 2 1/4 cup white flour
  • 6 tbsp white wine
  • 2 tbsp canola oil
  • 1 tbsp granulated sugar

For the cottage cheese filling

  • 2 tbsp golden raisins
  • 2 tbsp dark rum
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla extract
  • 1 large egg

For poppy seed filling

  • 1 1/4 cup poppy seeds
  • 3/4 cup milk
  • 1/3 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp kosher salt

Apple filling

  • 1 medium green apple
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp kosher salt

Walnut filling

  • 1 1/4 cup walnuts
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cinnamon

To assemble

  • 6 tbsp butter
  • 1/3 cup sour cream
  • 1 large egg
  • powdered sugar
  • ground cinnamon

Instructions

  • Use a stand mixer with dough hook to prepare by combining the flour with the wine, oil, sugar, salt, and 1⁄4 cup lukewarm water. Mix until you form a dough starting from slow then to medium speed and then cover the bowl and let it sit in a warm place for at least 1 hour.
  • In a small bowl add the rum and the raisins and let them soak until they get soft or around 30 minutes. In a separated bowl combine the other ingredients for the cottage cheese filling then add the soaked raisins and set aside.
  • Over medium-high heat add a small saucepan with poppy seeds, milk, sugar, salt and cinnamon, and bring to a boil. Cook for about 5-7 minutes then transfer into a small bowl and set aside.
  • For the apple filling, first wash and peel the apples, then grate them.
  • Prepare the apple filling by mixing in a small bowl, the grated apples with the other ingredients from this group and let them sit for 20 minutes. Then drain any extra liquid.
  • Over medium heat, toast the walnuts in a small skillet for about 6 minutes then finely chop them and add with the remaining ingredients to a small bowl.
  • The dough should be divided into 9 sheets with the size of the baking pan.
  • Use a greased pan with parchment paper then place in the first layer of dough, and sprinkle it with oil.
  • Spread over half of the poppy seed filling over the dough and cover with another sheet. Brush with butter and pour over cottage cheese filling, cover with dough, sprinkle with oil and the mixture of walnuts and cinnamon. Repeat all these steps and the last should end with a dough sheet on top. 
  • Brush the top of the pastry cake with the remaining butter and refrigerate the cake overnight.
  • Preheat the oven to 180°C/350°F, pour over sour cream and bake for 1 hour covered with foil then remove the foil and bake for 30 more minutes.
  • Dust the top of the cake with cinnamon and powdered sugar before serving.

Inspiration and adaptation: notesfromamessykitchen.com, wikipedia.org,
Photo: Sl-Ziga/Wikipedia

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