andrejthechef
CroatiaDessertDessertVegetarian

Međimurska Gibanica

A layered pastry with poppy seed, fresh cheese, walnut and apple fillings, baked into a checkerboard of flavors.

prep
1 h
cook
50 min
total
1 h 50 min
serves
12
level
hard
Međimurska Gibanica, a dish from Međimurje

Gibanica means something like jumbled or mixed up, and that is exactly what this cake from Međimurje is: four completely different fillings, poppy seed, cheese, walnut and apple, layered into one pastry and baked together.

It has protected traditional status specific to the region, in Croatia's far north, and the layering is the whole point, each bite landing a little differently than the last.

Part of our 20 best Croatian recipes list.

method

  1. Preheat the oven to 180°C (355°F) and grease a large rectangular baking dish.

  2. Make a simple batter base: whisk the eggs and sugar, then mix in the softened butter, sour cream, milk, flour and baking powder into a thick, pourable batter. Divide the batter into four equal portions.

  3. Mix each portion with one filling: one with the ground poppy seeds, one with the cheese, one with the walnuts, and one with the grated apple, cinnamon, vanilla sugar and raisins if using.

  4. Pour the poppy seed layer into the base of the dish and spread evenly.

  5. Carefully spoon the cheese layer over the top and spread gently.

  6. Add the walnut layer, spreading evenly, followed by the apple layer on top.

  7. Bake for 45 to 50 minutes, until the top is golden and a skewer comes out clean.

  8. Cool completely in the dish before cutting into squares. It slices more cleanly once fully cool.

chef's tips

  • Gibanica means roughly "mixed up" or "jumbled," a nod to the layers of completely different fillings stacked into one cake.
  • Spread each layer gently rather than pouring it from a height, so the layers stay distinct instead of bleeding into each other.
  • This has protected traditional status in Croatia and is strongly tied to Međimurje, in the far north of the country near the Hungarian and Slovenian borders.
  • Let it cool fully before cutting. A warm gibanica is delicious but falls apart when sliced; a cooled one holds its layers.