Mix the sour cream with the eggs and 2
tablespoons of sugar; mix the apples with a quarter of the remaining
sugar, mix the cottage cheese with a quarter of the sugar and the
poppy seeds with half a cup of milk and a quarter of the sugar and
mix the walnuts with the remaining sugar and the rest of the milk.
Line a greased springform pan with a layer of phyllo dough and brush
it with butter. Distribute the poppy seed mixture over it. Add a
layer of dough, brushed with butter; spread half of the cottage
cheese mixture; add a layer of dough and butter. Repeat this process
with the apple mixture, the walnut mixture and the other half of the
cottage cheese, always separated by a dough layer and closing off
wit a dough layer. Spread the sour cream mixture on top and bake the
cake one hour at 160 degrees
The same cake is called Medimurian layer cake in
is a region in Romania, which is adjacent to the region Medimurje in
Croatia. This type
of pastry is called gibanica (güba
in local dialect means "fold") and is eaten throughout the Balkan
with sweet or savory filling.
In Slovenia, the 500th anniversary of Primo
Trubar, the first writer of the first Slovene-language book, was celebrated
on the 8th of June 2008. His real date of birth is unknown. Click
culinary calendar for more links
between cooking and history.