Gorazds Gibanica

A little playfulness in the world of flavors is not a sin, especially if the dessert at the end is just as good or even better than the original. Goraz Potočnik has added dried plums, hazelnuts, and vanilla to the traditional Prekmurje gibanica, and replaced the poppy seeds with hemp seeds. How well he succeeded, you can best judge for yourself when you try Gorazds version.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Apple filling

  • 1 kg Apples, rose

  • 1 pinch Spices, cinnamon, ground

  • pieces Juice, lemon

  • 100 g Sugar, white

  • pieces Lemon zest, fresh

Hazelnut filling

  • 450 g Nuts, hazelnuts

  • 100 g Sugar, white

Hemp filling

  • 200 g Spices, mustard seeds, ground

  • 40 g Sugar, white

  • 400 g Dough, wonton

Polivka za sočenje

  • 250 g Butter, unsalted

  • 1.5 l Milk, whole milk

  • 300 ml Sweet cream

  • 16 pieces Egg, egg yolk, fresh

  • pieces Vanilla, extract, imitation

Ricotta filling

  • 500 g Cheese, cottage cheese, from skimmed milk

  • 100 g Sugar, white

  • 400 g Dried plums

Shortcrust pastry

  • 50 g Nuts, almonds

  • 50 g Powdered sugar

  • 50 g Wheat flour, white, multi-purpose

  • 50 g Butter, unsalted

Steps

  1. In an electric chopper, prepare a crumbly dough from ground almonds, flour, butter, and sugar. Evenly spread the dough on the bottom of the baking dish and press it firmly with your fingers or palm to create a layer of dough about 0.5 cm thick.

  2. Preheat the oven to 180 degrees Celsius. While waiting for the oven to heat up, prepare the fillings. Mix hemp seeds with sugar (first filling). Finely chop hazelnuts in the chopper and mix them with sugar (second filling). For the third filling, pit the plums and soak them in water. Let them soften slightly, then drain and finely chop them in the chopper. Add ricotta and mix well. Taste the filling and add more sugar if desired. For the fourth filling, grate unpeeled apples and mix them with sugar, lemon juice, cinnamon, and lemon zest.

  3. Place a sheet of stretched dough over the crumbly dough and sprinkle the mixture of hemp seeds and sugar over it. Then, in the following sequence, add: a sheet of stretched dough, the filling of dried plums and ricotta, a sheet of stretched dough, the hazelnut filling, a sheet of stretched dough, and the apple filling. Once the layer of apple filling is complete, repeat the entire layering process once more.

  4. In a saucepan, heat cream, milk, butter, and vanilla. Once the butter has melted, remove the saucepan from the heat and let the mixture cool slightly. Mix the egg yolks into the cooled mixture, making sure there are no lumps.

  5. Spread two more layers of stretched dough over the top of the gibanica, pierce it with a small knife, and pour the mixture of cream, milk, butter, and egg yolks over it.

  6. Bake the gibanica in the preheated oven for 45 minutes.

  7. Let the baked gibanica cool to room temperature before serving. Once cooled, cut it into equal-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 231.03 kcal
  • Fat: 13.52 g
    • Saturated Fat: 3.91 g
  • Carbohydrates: 21.7 g
    • Sugars: 7.4 g
  • Protein: 5.96 g
  • Fiber: 1.4 g

Advice

With gibanica, the sequence of dry and wet ingredients is important and should not be violated.