Gastronomy

Prekmurje layer cake

Try our Prekmurje layer cake

ry the Prekmurje layer cake - a local dessert, which, with its colourful layering and richness of flavours, is something so special that it undoubtedly deserves the venerable title of Her Highness among Slovenian desserts. It is classified as one of Slovenia's national culinary delicacies. It also boasts the European protection of a guaranteed traditional specialty.

Local ingredients
Slovenian national culinary specialty
European protection of a guaranteed traditional specialty

Basic information

It can be purchased in bars at the resort, but you can also order it to take home. Hand in the completed order form for a take-home layer cake at the hotel reception, and on your day of departure, a package of layer cakes will be waiting for you in your room.

Discover the Prekmurje layer cake at Terme 3000 – Moravske Toplice

Ingredients of the culinary masterpiece

Discover the secret of a divine dessert - the Prekmurje layer cake. Shortcrust pastry at the bottom, then cottage cheese, poppy seeds, walnuts, and apples with filo pastry between each layer. The entire sequence is then repeated one more time.

The unusual name of the Prekmurje layer cake

This old Prekmurje festive and ceremonial dish, called "gibanica" in Slovenian, got its name from the word "guba", which means fold, and became a staple in the region along the Mura river a long time ago.

The history of this local dessert

The oldest written source dates back to 1828, when the parish priest Jožef Kosič compiled a document in which he mentions the "gibanica" layer cake as a special Prekmurje dish that must always be present at weddings, and is also served to workers when performing major tasks.

Locata Panonia - a modern version of the legendary dessert

If Prekmurska gibanica is considered the queen of Slovenian desserts, Locata Panonia is undoubtedly the princess in line for the throne! The Prekmurska Panna Cotta, which is considered a modern version of the Prekmurje layer cake, was created by Danilo Kozar, a chef at Terme 3000 - Moravske Toplice. The unique dessert is already a real hit among guests, who are delighted by its combination of chocolate sponge cake, curd cream, poppy seed and walnut charlotte cream, apple puree, and raspberry sauce.

Poglejte recept

Naši vrhunski kuharski mojstri z več stoletij starim receptom za gibanico navdušujejo goste vseh treh hotelov v Termah 3000 – Moravske Toplice. Priprava gibanice pa nikakor ni mačji kašelj! Poglejte, kako sta se v njej znašla Znana kulinarična blogerja Simon Šketa (@sketa.si) in Catrin Neumayer (@CookingCatrin)!

Poglejte video

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Prepare a Prekmurje layer cake - the queen of Slovenian desserts

Ingredients and accessories

To prepare a Prekmurje layer cake that corresponds to the baking tray (rectangular baking tray or round earthenware) we need:

shortcrust pastry,

filo pastry,

fillings (poppy, cottage cheese, walnut, and apple), and

toppings (cream and fat).

Preparation of fillings

The poppy filling is prepared from 30 dag of finely ground poppy seeds, 10 dag of granulated sugar, and 1 vanilla sugar packet.

The cottage cheese filling is prepared from 1.2 kg of full-fat cottage cheese, 10 dag of granulated sugar, 2 vanilla sugar packets, 2 eggs, and a pinch of salt.

Preparation of fillings

The walnut filling is prepared from 30 dag of ground walnuts, 10 dag of granulated sugar, and 1 vanilla sugar packet.

The apple filling is prepared from 1.5 kg of apples – more sour varieties, 12 dag of granulated sugar, 2 vanilla sugar packets, and a pinch of cinnamon.

Toppings

For the cream topping, we need 8 dl of cream and 3 eggs.

For the fat topping, we need 25 dag of margarine, butter, lard, or vegetable oil.

Preparation process

When the pastry, fillings, and toppings are ready, we start assembling the Prekmurje layer cake. First, we start with a layer of shortcrust pastry, on top of which we place a layer of filo pastry, on which we spread half of the poppy seed filling. We also cover the layer with fat and cream. This is followed by a second layer of filo pastry with curd filling, a third layer of filo pastry with walnut filling, and a fourth layer of filo pastry with apple filling. Each layer of filling is covered with the fat and cream toppings.

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