Concluding our holiday special series, we turn our attention to a delightful Slovenian dessert and its journey to becoming a recognized European tradition. Join our explorations of regulation-rich dishes, as we delve into this elegant and culturally significant Prekmurska Gibanica, a fitting end to our series of Yuletide feasts.
Prekmurska Gibanica, a renowned Slovenian pastry, is much more than a mere dessert; it's a culinary tradition steeped in history and craftsmanship. This cake is a harmonious blend of short pastry and filo layers, meticulously filled with poppy seeds, white cheese, nuts, and apples, arranged in a precise order and repeated for a multi-layered experience.
The historical significance of Prekmurska Gibanica dates back to 1828, with documentation highlighting its role as an ideal wedding cake in the region. Detailed recipes emerged in the mid-20th century, solidifying its place in Slovenian culinary heritage. Its rise to international prominence was marked during the Café Europe initiative on Europe Day in 2006. But the significant milestone for Prekmurska Gibanica came in March 2010 when it was awarded the Traditional Speciality Guaranteed (TSG) designation by the European Union.
The TSG status is more than a mere label; it signifies a recognition of culinary and cultural heritage. This designation ensures that each layer of Prekmurska Gibanica – from poppy seeds and apples to cottage cheese and walnuts – adheres to the authentic Slovenian recipe, preserving the integrity and tradition inherent in its creation.
Envision the European Union as a custodian of culinary heritage, meticulously overseeing the preparation of Prekmurska Gibanica to ensure it remains true to the ancestral recipes honed by generations of Slovenian grandmothers. This is about safeguarding a legacy, offering a taste that resonates with the rich tapestry of Slovenia's history and culture.
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Ingredients
(for the base dough)
- 150 g flour
- 1 egg
- 15 g sugar
- 75 g butter
- 1/2 tsp vanilla paste
- 5 g baking powder
- Pinch of salt
(for phyllo dough)
- 90 g flour
- 1 tbsp vegetable oil
- 1 egg
- 1 tsp vinegar
- Pinch of salt
- Lukewarm water (as needed)
(for poppy seed layer)
- 300 g poppy seeds
- 480 ml milk
- 1 tsp vanilla paste
- 75 g butter
- 100 g sugar
- 1 egg
(for walnut layer)
- 450 g ground walnuts
- 200 ml heavy cream
- 100 g sugar
(for farmer's cheese layer)
- 1000 g farmer's cheese
- 1 egg
- 100 g sugar
- 1 tsp vanilla paste
- Zest of 1 lemon
(for apple layer)
- 4 apples
- 50 g sugar
- 1 tsp cinnamon
- Zest of 1 lemon
Instructions:
- Base Dough: Mix flour, sugar, baking powder, salt, butter, egg, and vanilla paste to form the dough.
- Poppy Seed Layer: Cook poppy seeds, milk, butter, sugar, and vanilla paste until thick, then mix in egg.
- Walnut Layer: Simmer heavy cream and sugar, pour over walnuts, and cool.
- Farmer's Cheese Layer: Combine farmer's cheese, egg, sugar, vanilla paste, and lemon zest.
- Apple Layer: Mix grated apples with sugar, cinnamon, and lemon zest.
- Assembly: Butter pan, lay base dough, alternate layers of phyllo dough, sour cream, and fillings. Repeat layers.
- Bake: At 180°C for 1 hour. Cool before serving.
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