Prekmurska Gibanica or (Međimurska)

Preparation steps

• In the flour add salt, powdered sugar, then egg and diced
• margarine which we add gradually. Mix the dough well.
• We grind poppy seeds or buy ground, add crystal and vanilla sugar
• use in two parts.
• Add eggs, sugar, vanilla sugar and a pinch of salt to the fresh cheese. All is well
• stir to make the mass smooth. Let's divide it into two parts.
• Grind the walnuts, add sugar and vanilla sugar. We divide the same into
• part.
• Peel an apple, grate it and add sugar, vanilla sugar and cinnamon.
• Gently mix everything together. Divide the same filling into two parts.
• For the topping, mix the cream with the eggs, first the egg whites, then the yolks, and
• use with each file.
• Take a protvan round, roll out a brittle dough 5 mm thick.
• grease the protvan with oil and place the brittle dough so that it covers i
• a little edge. We pierce it in several places with a fork.
• From above, place the first layer of bark that must protrude over the model.
• Then place the first part of the poppy seed filling, which is well soaked with the topping
• from cream. Then again we lay another layer of bark which we spread with
• fresh cheese fillet that we soak again with the cream filling just a little now
• less than the first time.
• Now follows the third layer of bark to which we add the walnut filling and pour the same with
• cream, followed by a fourth layer of peel n which we place the apple filling and ga
• soak the same with the cream a little less than with the cheese.
• Then add the fifth layer of bark and repeat the process once more with pre-
• with the rest of the filling, it is boring and not, and cover with crust, pour with cream and
• cut off the edges of the dough and pierce several times with a fork.
• And finally here we bake for 1 hour at 180 C degrees. We worked hard
• Well done. Divide into 9 layers before starting the crust.
• Performed by baby-ck