PREKMURJE LAYER CAKE (English version)
(PREKMURSKA GIBANICA)

INGREDIENTS and PROCEDURE:

INGREDIENTS:

500 g phyllo dough (sheets)
150 g of raisins (soaked in a mixture of rum and water overnight)

POPPY SEED filling:
600 g ground poppy seeds
140 g sugar
20 g vanilla sugar
2 teaspoons cinnamon
360 ml milk
360 ml whipping cream
raisins soaked in rum
some rum

CURD CHEESE FILLING:
1000 g curd cheese
70 g sugar
20 g vanilla sugar
1 egg
3 tablespoons semolina
a pinch of salt
some sour cream (to get creamy texture)
raisins soaked in rum


WALNUT filling:
400 g ground walnuts
90 g sugar
10 vanilla sugar
1 teaspoon cinnamon
270 ml hot milk
200 ml whipping cream
some rum
raisins soaked in rum

APPLE filling:
1 kg of peeled and grated apples
80 g sugar
10 g vanilla sugar
50 g of breadcrumbs
cinnamon
raisins soaked in rum

CREAM MIXTURE (between layers and on the top of the layers):
(The top layer is dough + cream topping):
200 g of melted butter
200 g sour cream
200 g whipping cream
150 g sugar
3 beaten egg yolks
3 whipped egg whites

PROCEDURE:

Thoroughly mix ingredients for each filling separately.
Then:
1. Grease the baking mould well and line the base of the baking mould with the first sheet of phyllo dough.
2. Sprinkle it with melted butter.
3. Place the second sheet of the phyllo dough on the previous one.
4. Sprinkle it with melted butter.
5. Cover with the third sheet of the phyllo dough, coat it with the apple filling and sprinkle with the cream
mixture.
6. Cover with the next sheet of the phyllo dough, coat it with the poppy seed filling and sprinkle with the
cream mixture.
7. Cover with the next sheet of the phyllo dough, coat it with the curd cheese filling and sprinkle with the
cream mixture.
8. Cover with the next sheet of the phyllo dough, coat it with the walnut filling and sprinkle with the cream
mixture.
9. Cover with the third sheet of the phyllo dough, coat it with the apple filling and sprinkle with the cream
mixture.
10. Cover with the next sheet of the phyllo dough, coat it with the poppy seed filling and sprinkle with the
cream mixture.
11. Cover with the next sheet of the phyllo dough, coat it with the curd cheese filling and sprinkle with the
cream mixture.
12. Cover with the next sheet of the phyllo dough, coat it with the walnut filling and sprinkle with the cream
mixture.
13. Cover with the last sheet of the phyllo dough, pull it over the edge of the baking mould, then sprinkle it
with cream mixture.
14. Stab the layers with a long needle.
15. Bake in a pre-heated static oven at 180°C for about 60 minutes.
16. Let it cool down a bit.
17. Cut into triangles or squares, sprinkle with icing sugar and serve.