Prlekija sweet gibanica

This gibanica comes from a province called Prlekija and is known just as the Prekmurje gibanica is known. They say that people did not cross the Mura river and that is why Prekmurje remained on the other side of the river and Prleška on this side of the river. and it is quite high, while Prleška is thin and with only one filling. In ancient times it was made without sugar, but over the years it has been slightly enriched by adding sugar, vanilla and raisins.

Preparation steps

Grease the pan. Fresh cheese .... squeeze with a fork ... mix with 3 eggs and 2/3 sour cream, sugar and vanilla.
Mix 1/3 of the sour cream with 1 egg and save for a rich coating on top.
Dilute 1 crust with a brush coated with melted butter, another crust coated with a mixture of cheese and shake with raisins. and the last one with cream mixed with egg and bake at 200 degrees for approximately 30-40 minutes until nicely browned.
Gibanica is eaten hot, so as soon as we take it out of the oven, sprinkle the powder with sugar and taste it.
Good apetite !!!
...

Serving

Note: in the original there is 2-4 tablespoons of sugar, but it is not sweet at all as we are used to ... that's why I added a little more ... what do they say if I eat sweet ... when it's a ball, let it be a ball :)

Ingredients

500 gr.finished crusts
500 ml.sour cream
1 kg.fresh cheese
100 gr.sugar
2 tbspoils
3eggs
2 bagsvanilla sugar
150-200 gr.the raisins go up on the stuffing
1 egggoes into sour cream to coat the last crust
200 gr.of melted butter to coat the crust
a little butterfor coating the pan
powdered sugarfor sprinkling

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