Slovenian Layered Cake: Prekmurska Gibanica

Name: Slovenian Layered Cake: Prekmurska Gibanica
Total time: 240 min
Yield: 14 Portions
Ingredients: 400g ground poppy seeds; 1pkg. Bourbon Vanilla Sugar; 110g sugar; 200ml white wine; 800g apples (e.g. Boskoop); 1tsp Cinnamon, Ground; 40g sugar; 40g breadcrumbs; 500g quark (20% fat); 200g sour cream; 1pinch Table Salt; 2 egg yolks; 50g sugar; 400g ground walnuts; 60g sugar; 2pkgs. Bourbon Vanilla Sugar; zest of 1 lemon; 250g flour; 100g butter; 1pinch Table Salt; 1 egg, large; 20ml water; 400g filo or strudel pastry; 100ml plant oil, neutral; 200ml cream; 2tsp icing sugar, for dusting (take as much you need)

220—240 Min

Bourbon Vanilla Sugar

Prekmurska Gibanica is a traditional Slovenian layered cake made with poppy seeds, apples, quark and walnuts, layered between delicate pastry and a buttery shortcrust base. A rich, festive dessert with deliciously contrasting flavours and textures.

Ingredients 14 Portions

Poppy seed filling
- 400 gground poppy seeds
- 1 pkg.Bourbon Vanilla Sugar
- 110 gsugar
- 200 mlwhite wine
Apple filling
- 800 gapples (e.g. Boskoop)
- 1 tspCinnamon, Ground
- 40 gsugar
- 40 gbreadcrumbs
Quark filling
- 500 gquark (20% fat)
- 200 gsour cream
- 1 pinchTable Salt
- 2 egg yolks
- 50 gsugar
Walnut filling
- 400 gground walnuts
- 60 gsugar
- 2 pkgs.Bourbon Vanilla Sugar
- zest of 1 lemon
Shortcrust pastry
- 250 gflour
- 100 gbutter
- 1 pinchTable Salt
- 1 egg, large
- 20 mlwater
Assembly
- 400 gfilo or strudel pastry
- 100 mlplant oil, neutral
- 200 mlcream
- 2 tspicing sugar, for dusting (take as much you need)

Preparation

1
Make the shortcrust: Knead all ingredients together, wrap and chill for 30 minutes.
2
Prepare the fillings: Grate the apples, squeeze out excess juice and mix with breadcrumbs, cinnamon and sugar. Mix the quark ingredients together. Combine the walnuts with lemon zest, sugar and vanilla sugar. Mix the poppy seeds with both sugars and white wine until fully moistened.
3
Prepare the base: Roll out the shortcrust and line a 26 cm springform tin (8 cm deep). Cut the strudel pastry into 9 circles to fit the tin and prick with a fork.
4
Layer the cake: Place a pastry circle over the base and brush with oil. Add half the poppy seed filling and drizzle with a little cream. Cover with pastry, brush with oil, then add half the quark filling. Repeat with pastry and half the walnut filling, adding a little cream. Repeat with pastry and half the apple filling, again adding cream.
5
Repeat: Repeat the layers with the remaining fillings, finishing with a pastry layer. Brush with the remaining oil and cream.
6
Bake: Bake in a preheated fan oven at 160°C (320°F) for 60 minutes.
7
Cool and serve: Leave to cool for at least 1 hour. Serve warm or, preferably, leave overnight for the flavours to develop. Dust with icing sugar before serving.