Prekmurska gibanica

Prekmurska gibanica ranks 6th in the list of the best foods in Slovenia with recipe. Prekmurska gibanica, which mixes the flavors of poppy seeds, cottage cheese, apples, and walnuts, is one of Slovenia's most recognized delicacies. This treat from a nearby neighborhood is one of the most decadent desserts you can imagine, and it will not disappoint. The ingredients listed above serve as the foundation for four distinct and delectable fillings. Because each filling is repeated even twice, it is apparent that the Prekmurje gibanica is a truly unique cake with its unusual dimensions, and it looks stunning when presented on the table.

Each layer should be topped with sour cream and melted butter, and this second item is used to coat the crust, which separates the layers. There is a thin layer of shortcrust pastry at the bottom, which allows them to achieve nine stunning layers, as many as this certainly high-calorie cake has. This dish will remind many people of the equally delicious Croatian cake Meimurska gibanica, which they shared on the site a few years ago. Both desserts share many similarities, but there are a few key distinctions, including a varied number of layers, a shortcrust pastry foundation, and the usage of cottage cheese. But, while each layer in both recipes is distinct and distinct, they all come together in a harmonious whole that please even the most discerning dessert connoisseurs.

Ingredients

• 1 pound apples, peeled, cored, and grated, 7 ounces sugar, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, 1/2 cup bread crumbs, dry, 1/2 cup raisins, soaked in 2 tablespoons dark rum, 2 tablespoons dark rum, for the raisins, 1 pound cottage cheese, dry curd, 1 1/2 cups sour cream, 7 ounces sugar, 1 teaspoon vanilla extract, 14 ounces poppy seeds, ground in a or mortar and pestle, 7 ounces sugar, 1/2 cup milk, hot, 1 pound walnuts, 7 ounces sugar, 2 tablespoons milk, 2 large eggs, beaten, 1/2 cups sour cream, 2 tablespoons sugar, 1 pound filo dough.

Instructions

• Gather the ingredients.
• Mix the ingredients for each of the fillings in separate medium bowls until they are moist and spreadable, and set aside. Mix the sour cream topping ingredients in a medium bowl and set aside.
• Heat oven to 350 F. Lightly brush the bottom and sides of a 10-inch springform pan with some of the melted butter. Place 2 sheets of filo dough in the bottom and up the sides of the pan, letting it overhang (this will be cut off later). Lightly brush with butter and lay down two more sheets of filo dough and brush those with butter.
• Spread half the poppyseed mixture on the dough and lay two sheets of filo dough on top of it. Brush with butter and spread half the cheese filling on top followed by two more sheets of filo dough. Butter them and spread half the walnut filling on top. Lay down two more sheets of filo dough, butter them and spread with all the apple filling.
• Now repeat by laying down another two sheets of filo dough, buttering them and spread the remaining poppyseed filling on top. Continue in this manner until you have spread on the remaining portion of walnut filling.
• Lay down two sheets of filo dough and butter them. Place two final sheets of filo dough down and butter them. Cut off any hanging filo dough. (Use any leftover filo dough for appetizers or mini tarts.) Spread the sour cream topping over the gibanica. Place pan on a baking sheet. Using a long skewer, pierce the gibanica all the way to the bottom in several places. Bake 1 hour or until top is golden brown. If top is browning too fast, cover with aluminum foil.
• Store refrigerated, but serve at room temperature for best flavor.