Prekmurska Gibanica - Traditional Slovenian Layered Cake

Ingredients

• For the pastry: For the pastry:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 150g (2/3 cup) unsalted butter, cold and cubed 150g (2/3 cup) unsalted butter, cold and cubed
• 1 egg 1 egg
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• Pinch of salt Pinch of salt
• For the poppy seed layer: For the poppy seed layer:
• 200g (1 cup) ground poppy seeds 200g (1 cup) ground poppy seeds
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 2 eggs 2 eggs
• 100ml (1/3 cup + 1 tbsp) milk 100ml (1/3 cup + 1 tbsp) milk
• For the walnut layer: For the walnut layer:
• 200g (1 3/4 cups) ground walnuts 200g (1 3/4 cups) ground walnuts
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 2 eggs 2 eggs
• 100ml (1/3 cup + 1 tbsp) milk 100ml (1/3 cup + 1 tbsp) milk
• For the apple layer: For the apple layer:
• 4 large apples, peeled, cored, and thinly sliced 4 large apples, peeled, cored, and thinly sliced
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• For the cottage cheese layer: For the cottage cheese layer:
• 500g (2 cups) cottage cheese 500g (2 cups) cottage cheese
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 eggs 2 eggs
• 100ml (1/3 cup + 1 tbsp) heavy cream 100ml (1/3 cup + 1 tbsp) heavy cream
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 50g (total), 25g (sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular baking dish.
2. 2.
   In a large mixing bowl, combine the flour, cold cubed butter, egg, sugar, and salt for the pastry. Mix until the dough comes together. Knead lightly, then cover and refrigerate for 30 minutes.
3. 3.
   Divide the pastry dough into 5 equal parts. Roll out one part and press it into the bottom of the prepared baking dish.
4. 4.
   In separate bowls, prepare the poppy seed layer and walnut layer by combining the respective ingredients for each layer. Mix well.
5. 5.
   Spread the poppy seed layer evenly over the pastry in the baking dish. Repeat this step with the walnut layer.
6. 6.
   In a bowl, toss the thinly sliced apples with sugar and ground cinnamon. Arrange the apple slices over the walnut layer.
7. 7.
   In another bowl, combine the cottage cheese, sugar, eggs, and heavy cream for the cottage cheese layer. Mix until smooth. Spread the cottage cheese layer over the apple layer.
8. 8.
   Roll out the remaining pastry dough and cover the cake, sealing the edges. Cut a few slits on the top to allow steam to escape.
9. 9.
   Bake in the preheated oven for 60-70 minutes, or until the cake is golden brown.
10. 10.
    Remove from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Poppy seeds — To enhance their flavor, lightly toast the poppy seeds in a dry pan over low heat before grinding them.
• Walnuts — For a richer taste, you can toast the walnuts in the oven for a few minutes before grinding them.
• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best results.
• Cottage cheese — If the cottage cheese is too watery, strain it through a cheesecloth or fine-mesh sieve before using.
• Pastry — Handle the pastry dough gently to ensure a tender and flaky crust.

Tips & Tricks

• To save time, you can use store-bought puff pastry for the bottom and top layers of the cake.
• Serve Prekmurska gibanica at room temperature or slightly warmed for the best flavor.
• Dust the cake with powdered sugar just before serving to add a touch of elegance.
• Prekmurska gibanica tastes even better the next day, allowing the flavors to meld together.
• Feel free to experiment with different fruit fillings, such as cherries or apricots, to create your own variation of this traditional cake.

Serving advice

Slice Prekmurska gibanica into squares or rectangles and serve it on a dessert plate. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful indulgence.

Presentation advice

When presenting Prekmurska gibanica, showcase the beautiful layers by cutting the cake with a sharp knife and ensuring each layer is visible. Sprinkle a light dusting of powdered sugar on top for an elegant finishing touch.