andrejthechef
SloveniaDessertDessertVegetarian

Prekmurska gibanica

The queen of Slovenian cakes: thin pastry layered with poppy seed, curd cheese, walnut and apple fillings, soaked with sour cream and butter and baked until golden.

prep
1 h 30 min
cook
55 min
total
2 h 25 min
serves
12
level
hard
Prekmurska gibanica showing layers of poppy seed, curd cheese, walnut and apple between thin pastry

Prekmurska gibanica is a protected Slovenian specialty from Prekmurje. Its identity is the layering: four distinct fillings, poppy seed, curd cheese, walnut and apple, each separated by thin sheets of dough, with sour cream and melted butter poured over as it builds.

The baking time lets the layers fuse into a moist, rich cake that cuts into neat squares showing every stripe. It is made for holidays and weddings and takes some patience, but nothing about it is technically difficult.

Prekmurska gibanica is one of the twenty most famous Slovenian foods.

method

  1. Heat the oven to 180°C (350°F). Butter a 24 x 34cm baking dish.

  2. Prepare the four fillings. Poppy: stir the poppy seeds, sugar and warm milk to a spreadable paste. Curd: mix the curd cheese with the eggs, sugar, sour cream and vanilla. Walnut: mix the ground walnuts and sugar. Apple: toss the grated apple with the sugar and cinnamon.

  3. Whisk the pouring sour cream with the 2 eggs.

  4. Lay 3 sheets of pastry in the dish, brushing each with melted butter. Spread the poppy filling over, then drizzle with a little of the sour cream mixture.

  5. Cover with 2 buttered sheets, spread with the curd filling, and drizzle with sour cream.

  6. Repeat with 2 sheets, the walnut filling and sour cream, then 2 sheets, the apple filling and sour cream.

  7. Finish with 3 buttered sheets, brush the top generously with butter, and pour over the rest of the sour cream mixture.

  8. Bake for 50 to 55 minutes until deep golden. Cool for at least 1 hour before cutting into squares with a sharp knife, so the layers set.

chef's tips

  • Squeeze the grated apple very dry or the layers will turn soggy.
  • Traditional versions have thinner, more numerous layers of each filling; double the pastry and fillings for a taller cake.
  • Cut it cool: warm gibanica smears instead of showing its stripes.