Gubanica "crowd"

Of all the gibanica, this one is my favorite, and it’s ready in an instant! :-)

Preparation steps

Turn on the oven at 220 ° C. Lubricate a rectangular slightly deeper (at least 3 fingers) shroud.
Separate the egg yolks from the 4 eggs. First mix the solid egg whites with a teaspoon of salt.
Mix (chop) cheese, egg yolks, cream, baking powder, add oil and mineral water, then mix the egg whites carefully, and mix everything carefully by hand.
Lay 2 crusts on the bottom of the pan so that you cover the sides as well, so that the “hanging” sides. Sprinkle a little oil. Separate one beautiful, whole crust from the side for the "lid". Lightly fold the other crusts one by one and dip them into the filling, and arrange them next to each other over the first two crusts in the pan. When you have used up all the crusts, if you have leftover stuffing, pour it over the crust, then fold the ends of the bottom two crusts (which “hung” on the side) and finally cover with the last crust that you separated earlier. Drill this crust a little with a fork and pour over the egg, which you have beaten with a little mineral water and oil.
Bake for about 40 minutes.
when it cools down a bit, cut nice cubes.

Serving

With sour milk or cold beer!

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