Prekmurje layer cake - Sava Hotels & Resorts
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Prekmurje layer cake

The ingredients of a culinary masterpiece
Start with shortcrust pastry as the base. Add layers of cottage cheese, poppy seeds, walnut filling, and apples, with filo pastry between each layer, and then repeat the whole process. In the old days, when they still used whole milk and when cottage cheese had a full, rich flavour, the layer cake was traditionally sweetened with blossom honey from the meadows of Prekmurje. Working as hard as honey bees, our pastry chefs construct the cake layer by layer (or güba by güba), creating a veritable culinary masterpiece. 
Origins of the name
The Prekmurska gibanica is a peculiarity among desserts, and is considered a Slovenian national culinary specialty. It boasts the European recognition of Traditional Speciality Guaranteed. Known locally as gibanica, this old Prekmurje festive and ritual dish derives its name from güba or guba (meaning fold), and has been at home around the Mura river for a very long time. Source:

The history of the Prekmurje layer cake
The oldest written source dates as far back as the year 1828, to a text by the priest Jožef Kosič. He describes the gibanica or layer cake as a special Prekmurje dish that is a must at wedding festivities and is also served to workers after finishing a big job. In 1947, Dr Vilko Novak published an ethnographic study of the popular diet in Prekmurje (Ljudska prehrana v Prekmurju), in which he dealt extensively with the eating habits of people in Prekmurje, also mentioning the layer cake as a baked farinaceous dish, and describing its preparation. Source:
Making the layer cake can be a real challenge
Our fantastic chefs have a centuries-old recipe for the layer cake that continues to impress guests at all three hotels in Terme 3000 – Moravske Toplice. But making the Prekmurje layer cake is hardly child’s play! Take a look at how popular culinary bloggers, Simon Šketa ( and Catrin Neumayer (@CookingCatrin), got on! Link to video >>

Prekmurje layer cake recipe

  • Ingredients and utensils

    To make a Prekmurje layer cake in a rectangular baking tray (40 x 35 cm) or a round clay baking dish (30 to 35 cm in diameter, 7 to 9 cm high), you need: 
    • shortcrust pastry, 
    • filo pastry, 
    • fillings (poppy seeds, cottage cheese, walnut and apple) 
    • and sauces (cream and fat).

  • Preparation of fillings

    • To make the poppy seed filling, combine 300 g of finely ground poppy seeds, 100 g of granulated sugar and 1 sachet of vanilla sugar.
    • To make the cottage cheese filling, combine 1.2 kg of full fat cottage cheese, 100 g of granulated sugar, 2 sachets of vanilla sugar, 2 eggs and a pinch of salt.
    • To make the walnut filling, mix 300 g of ground walnuts, 100 g of granulated sugar and 1 sachet of vanilla sugar.
    • To make the apple filling, combine 1.5 kg of apples (the more sour, the better), a pinch of salt, 120 g of granulated sugar, 2 sachets of vanilla sugar and a pinch of cinnamon.

  • Sauces
    • To make the cream sauce, combine 0.8 l of cream and 3 eggs.
    • To make the fat sauce, use 250 g of margarine or butter or lard or vegetable oil.
  • Preparation
    When you have the pastries, fillings and sauces ready, start assembling your layer cake. Begin with a layer of shortcrust pastry, place a layer of filo pastry on it and cover it with half of your poppy seed filling. Pour some fat sauce and some cream sauce over it. This is followed by the second layer of filo pastry and cottage cheese filling, the third layer of filo pastry and walnut filling, and the fourth layer of filo pastry and apple filling. Pour some fat sauce and some cream sauce over each layer of filling. 
  • Preparation and baking
    Repeat the whole procedure again in the same order of poppy seed filling, cottage cheese filling, walnut filling, and apple filling. After you have assembled eight layers of filling, separated by layers if filo pastry, cover the topmost layer of filling with the eighth layer of filo pastry, sprinkle it with cream or fat sauce, and cover it with the final, ninth layer of filo pastry. Bake until fully done. Each slice of the Prekmurje layer cake should be 5 to 7 cm tall and no heavier than 250 g. Source:

Locata Panonia – the modern version of a legendary dessert

If the Prekmurje layer cake is the queen of Slovenian desserts, Locata Panonia is undoubtedly first in line for the throne! A modern version of the layer cake, this Prekmurje panna cotta was created by Danilo Kozar, chef at Terme 3000 – Moravske Toplice. This unique dessert is a real hit among our guests. They simply love the combination of chocolate sponge, ricotta cream, poppy seeds and walnut custard, apple puree and raspberry sauce. 

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