Cookbook:Prekmurska Gibanica
(Redirected from Cookbook:Prekmurska gibanica)
Cookbook | Ingredients | Recipes | Cuisine of Slovenia
Prekmurska Gibanica is a cake similar to Strudel, with poppy seeds, curd cheese, walnuts and apples. It is a national specialty of Slovenia.
Ingredients[edit]
- A fireproof earthenware baking mould (preferably round, diameter 32 to 35 cm, height 7 to 9 cm).
- To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well
- To sprinkle on: 250 g butter
Strudel dough[edit]
- 500 g flour
- 40 g sunflower seed oil
- 20 to 30 cl lukewarm water
- salt
Short pastry dough (base)[edit]
- 150 g flour
- 100 g fat (butter or margarine)
- 1 egg yolk, 50 g icing sugar
- 1 pack of vanilla sugar
Walnut filling[edit]
- 250 g ground walnuts
- 80 g sugar, some cinnamon
- grated lemon peel
Curd cheese filling[edit]
- 1000 g full-fat curd cheese
- 1 egg
- 80 g raisins
- 100 g sugar
- salt
- 1 pack vanilla sugar
Poppy seed filling[edit]
- 150 g ground poppy seeds
- 80 g sugar
- some cinnamon
- grated lemon peel
Apple filling[edit]
- 1 kg apples
- 100 g sugar
- some cinnamon
Procedure[edit]
Strudel dough[edit]
- Sift the flour onto a working surface, make a well in the middle, add a pinch of salt, oil and water, mix everything together and 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.
Short pastry dough[edit]
- Sift the flour onto a working surface, press a well in the middle, add knobs of butter, sugar, egg yolk and vanilla sugar, and knead together quickly.
Walnut filling[edit]
- Thoroughly mix ground walnuts, sugar, vanilla sugar and cinnamon.
Curd cheese filling[edit]
- Mash the curd cheese, thoroughly mix the egg, vanilla sugar, sugar, some salt and grated lemon peel until the filling spreads nicely.
- Add washed raisins that have been softened in rum.
Poppy seed filling[edit]
- Thoroughly mix ground poppy seeds, sugar, vanilla sugar, cinnamon and grated lemon peel.
Apple filling[edit]
- Peel the apples, slice them and mix them with sugar and cinnamon.
Procedure[edit]
- 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 and coat it with oil.
- 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.
- 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.
- Then place the second sheet of strudel pastry on top, coat with curd cheese filling and sprinkle with butter and the sour cream mixture.
- Cover with the next sheet of strudel dough, coat with walnut filling and again sprinkle with butter and the sour cream mixture.
- 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.
- Repeat steps 4 through 7 until you end up with 8 uniform layers.
- Finally, cover with a sheet of strudel dough and pull it over the edge of the baking mould, then sprinkle with butter and cream.
- Prick the Gibanica with a long needle again. Bake in a pre-heated oven or bread 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.
Notes, tips and variations[edit]
- You can also assemble the individual layers of the Prekmurska Gibanica in a different order. The only important point is that moist (curd cheese, apple) and drier (poppy seed, walnut) fillings should alternate.