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.jpg) Međimurska gibanica, traditionally served | |
| Alternative names | Medjimurian layer cake |
|---|---|
| Type | Layer cake |
| Place of origin | Međimurje County |
| Region or state | Croatia |
| Serving temperature | warm or cold |
| Main ingredients | filo pastry, groundpoppy seed, freshquark, chopped or groundwalnuts, gratedapples |
Međimurska gibanica[1] (pronounced[mɛdʑǐmuːrska'ɡibanitsa] 'Međimurje layer cake') is a type ofgibanica, orlayer cake, originating fromMeđimurje County,Croatia. It is made offilo pastry and four fillings:walnuts, freshquark,poppy seeds andapples, as well as of many additionalingredients. It is atraditional dish, especially popular inNorthern Croatia,[1] rich in flavour and full of calories, adelicacy which is an integral component ofCroatian cuisine.
This dessert cake recipe is one of the large number of regional varieties ofgibanica which have been developed in other regions ofCentral and Eastern Europe.[2]
A base layer of prepareddough is stretched in a suitablecasserole previously greased withfat. It is then covered with the first of four layers offilling consisting ofmilk sodden chopped or groundwalnuts, freshquark cheese, milk sodden groundpoppy seed and gratedapples. The layer of filling is spread over the entire surface, followed by the second layer of dough, the second layer of filling and so on, until all four layers of filling are put on. The final layer of dough is topped with pouredsour cream previously mixed with meltedbutter and/oregg.
The casserole is put intooven and baked for approximately one hour at 200 °C (392 °F). The cake can be served either still warm directly from the casserole or left to cool to room temperature. It can be cut into quarters orrectangles and finally sprinkled withpowdered sugar.
Međimurska gibanica is a specific type ofgibanica, which differs from other varieties in several details concerning the dough, the fillings, the look and the composition of some secondary or additional ingredients (sugar, sour cream, milk, butter, eggs,raisins,cinnamon etc.). Compared, for instance, withprekmurska gibanica, it containspuff pastry instead ofshortcrust pastry, as well as freshquark instead ofricotta orcottage cheese. At first sight it can be seen that međimurska gibanica has simpler and thicker four-layer fillings instead of doubled and thinner eight-layer fillings ofprekmurska gibanica. Generally, it is juicier and softer than most other types ofgibanica.
