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Wednesday, January 7, 2015
Over-Mura moving cake / Prekmurska gibanica na hitro
This excellent, juicy Over-Mura moving cake or Prekmurian layer cake (Prekmurska gibanica in slovene) is a special cake made in eastern Slovenia (Prekmurje). Made out of poppy seeds, walnuts, apples, raisins and cottage cheese, it is considered a Slovene national culinary specialty. It prides itself with European recognition of Traditional Speciality Guaranteed. It is centuries old. The oldest written source reaches as far back as the year 1828.
I am posting a quick and easy version of the recipe for Prekmurska gibanica. The individual layers are not so visible and esthetic as in the cake made from the original recipe, but this cake is also as delicious and juicy as the original one.
The original recipe is more demanding and also takes more time, but if you´ll ever have that extra time available I recommend you to try out also the original recipe. Here is a link to the original recipe for Prekmurska gibanica or Prekmurian layer cake (also known as Over-Mura moving cake):
http://prekmurska-gibanica.si/pages/en/home.php
The ingredients are divided into 6 different groups, each represents one, two or three layers in the final cake.
INGREDIENTS:
A
2 yogurt cups of plain flour
1 yogurt cup of sugar
1 package of baking powder
1 package of vanilla sugar
Mix all the ingredients and divide them into 3 equal parts.
B
1 sweat cream (0,5 l)
0,5 kg cottage cheese
1 egg
0,5 yogurt cup of sugar
Mix all the ingredients and divide them into 2 equal parts.
C
1 kg grated apples with some cinnamon
Divide into 2 equal parts.
D
10 dkg ground poppy seeds
E
25 dkg ground walnuts
F
3 eggs
0,5 l milk
Mix together.
INSTRUCTIONS:
Cover your tray with a baking foil (it makes it easier to get the cake out).
Put the ingredients into tray in order as written bellow.
You have to poke the dough with a fork or a toothpick so the liquid (written under F) will spread inside.
Do the layers in this order: A, B, C, D, E, A, C, B, A, F (pour it over the dough).
Bake for 35-45 minutes at 392°F.
Bon appetit.
Prekmurska gibanica na hitro
SESTAVINE:
A
2 jogurtova lončka moke
1 jogurtov lonček sladkorja
1 pecilni prašek
1 vanilij sladkor
Zmešaj sestavine in razdeli na 3 dele.
B
1 sladka smetana
0,5 kg skute
1 celo jajce
0,5 lončka sladkorja
Zmešaj in razdeli na 2 dela.
C
1 kg naribanih jabolk, malo cimeta
Razdeli na 2 dela.
D
10 dkg maka
E
25 dkg mletih orehov
F
3 cela jajca in 0,5 l mleka zmiksaš.
PRIPRAVA:
Maso nadevamo v pekač v plasteh, ki so navedene spodaj, in prešpikamo na več mestih tako, da se tekočina pod F, ki jo polijemo čez, vpije v maso.
Pečemo 35-45 minut na 200°C.
PLASTI:
MOKA, SKUTA, JABOLKA, MAK, OREHI, MOKA, JABOLKA, SKUTA, MOKA,
tekočina pod F
ali (A, B, C, D, E, A, C, B, A, F)
Bon appetit.
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