Slovenia boasts, to know, about a thousand national dishes, including many Desserts. About the four layers of baked four of a kind swirl: Prekmurska Gibanica. In Ljubljana, he is prepared for Euromaxx.
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Slovenian Strudel
Recipe
Ingredients:
For the preparation of the Prekmurska Gibanice, according to the back shape, you will need: shortcrust pastry, strudel dough (as dough sheet ready available), 1.5 kilos of Apples (acidic variety like Idared), 1200g Quark, 420 g caster sugar, 300 g poppy seeds, 300 grams of walnuts, 250 dag of Margarine, Butter or vegetable oil, 8dl Sauerreahm, 5 eggs, 6 packets of vanilla sugar, cinnamon, salt.
The poppy seed filling 300 g ground poppy seeds, 100 g sugar and a sachet of vanilla sugar to prepare.
For the quark filling 1200 g of cottage cheese with two egg yolks, 100 g sugar, two sachets vanilla sugar and a pinch of salt to the mix. To process a smooth and spreadable paste.
For the walnut filling 300 g ground walnuts, 100 g sugar and a sachet of vanilla sugar mix.
The Apple filling 1500 g of grated Apples and 120 g of sugar prepare. With two sachets of vanilla sugar and cinnamon to Refine.
For the Rahmguss you need 8 dl Sour cream, and three eggs. Separated the egg yolks with the Sour cream, mix, then slowly the stiffly beaten egg whites.
To Drizzle, take 25 g of melted Margarine, melted Butter or vegetable oil.
Preparation
The Prekmuska Gibanica with a base of short pastry, a layer of strudel, place dough about unt with half of the poppy seed filling, sprinkle start. With fat and Rahmguss drizzle. There is a second layer of strudel follows dough with curd cheese filling, a third with a walnut filling, and a fourth with Apple filling. Each layer of filling with grease and Rahmguss drizzle. The entire process in the same sequence to repeat. The Gibanica finally, with the phyllo dough and cover it again with fat or Sour cream, which was verrüht with a beaten egg yolk, sprinkle. At 160 to 180 degrees Celsius, for at least an hour and a half to bake.