Recipe for a Gibanica

Ingredients

• 1 tbsp neutral oil (for greasing the baking pan)
• 1 piece shortcrust pastry
• 10 sheets of strudel pastry

Poppy seed filling

• 200 g poppy seeds, ground
• 50 g granulated sugar
• 1 packet vanilla sugar

quark filling

• 500 g quark
• 50 g granulated sugar
• 2 packets vanilla sugar
• 2 eggs
• 1 pinch of salt

nut filling

• 200 g walnuts, ground
• 50 g granulated sugar
• 1 packet vanilla sugar

apple filling

• 6 apples (preferably a tart variety)
• 100 g granulated sugar
• 1 packet vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon

whipped cream topping

• 300 ml heavy cream
• 2 eggs

fat glaze

• 100 g butter or margarine

baking utensils

• 1 tall baking pan/casserole dish

Decoration

• powdered sugar (decoration)

Preparation

1. First, the layers are each prepared in their own bowl:
   In the first bowl, mix poppy seeds, sugar and vanilla sugar and set aside.

2. Then the quark filling in the next bowl: beat the quark, salt, sugar, vanilla sugar and the eggs well.

3. Nut filling in another bowl: mix grated walnuts, sugar and vanilla sugar.

4. Apple filling also in a separate bowl: finely grate the apples and mix with salt, sugar, cinnamon and vanilla sugar.

5. Also prepare the Schlagobers topping: whisk Schlagobers with the eggs well.

6. For the fat glaze, briefly heat the butter so that it becomes liquid. We did this in the microwave.

7. Preheat the oven to 180°C (356°F) top and bottom heat.

8. Now we begin layering the Gibanica:
   Grease a large deep baking dish with a little fat and place the shortcrust pastry base on it.

9. Place a layer of strudel dough on this shortcrust pastry base.

10. Place half of the poppy-seed filling on this.

11. Over this poppy filling, place either a layer of fat-based glaze or a whipped-cream glaze.

12. Then place a second layer of strudel dough on top.

13. Place half of the quark filling on this.

14. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

15. Then place the third layer of strudel dough.

16. Now place half of the nut filling on top.

17. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

18. The 4th layer of strudel dough

19. Now spread half of the apple filling over it.

20. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

21. Now the 5th layer of strudel dough.

22. Spread the remaining poppy seeds.

23. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

24. The 6th layer of strudel dough

25. The remaining quark layer.

26. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

27. The 7th layer of strudel dough.

28. The remaining nut filling.

29. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

30. The 8th layer of strudel dough.

31. Add the remaining apple filling.

32. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

33. The 9th layer of strudel dough.

34. Here again place either a layer of fat-based glaze or a whipped-cream glaze.

35. And the 10th layer of strudel dough as the final layer

36. Bake the Gibanica in the oven at 180° C (top and bottom heat) for about 60 minutes.