Cuisine of Slovenia’s Regions: Pohlek — Cottage Cheese Layer Cake (Gibanica)

A traditional yeast dough dessert.

Ingredients

Yeast dough

  1. 1 kg flour,
  2. 2 eggs,
  3. 200 mL milk,
  4. 1 tsp sugar,
  5. 40 g yeast,
  6. a pinch of vanilla sugar,
  7. a piece of lemon zest,
  8. a pinch of salt.

Cottage cheese stuffing

  1. 1 kg cottage cheese,
  2. 200 g sugar,
  3. 1 sachet of vanilla sugar,
  4. 80 g raisins,
  5. 1 egg,
  6. a piece of lemon zest,
  7. a pinch of salt.

Powdering

  1. powdered sugar.

Cooking

Leaven

Mix yeast, sugar and 2 tablespoons of flour in a bowl. Add as much warm milk as possible to get a thick whipped dough (as for pancakes). Cover the bowl with a clean cloth and put it in a warm place for 10 minutes, so that the leaven can double in size.

Yeast dough

Sift the flour into a deep bowl and make a “well” in its centre, into which it is necessary to pour the leaven. Add eggs, vanilla sugar and salt, and then gradually add warm milk, mixing the ingredients by hand or with an electric mixer until a smooth, elastic and springy dough is formed that does not stick to the dish and hands. Cover the dough with a clean cloth and put it in a warm place for 60 minutes. Sort out the raisins, rinse well and soak in slightly warm water.

Knead the yeast dough. Leave it to rise until it doubles in size. Gently mix all the ingredients for the cottage cheese stuffing in a bowl.

Preheat the oven to 180 ºC.

Cottage cheese stuffing

Gently mix cottage cheese, sugar, egg, vanilla sugar, finely chopped lemon zest and a pinch of salt in a deep bowl.

Add the raisins and stir.

Roll the dough on a flour-sprinkled work surface into a layer in the form of a small round baking sheet. Put it on a baking sheet with the dough being slightly over the sheet edge.

Lay the cottage cheese stuffing on the dough, and then bend it with its edge, hanging over the baking sheet, inside, so that the stuffing was partially uncovered in the centre.

Put the baking sheet into the preheated oven for about 25 minutes. Gibanica should become golden-yellow. Cut the still warm cake and serve to the table, previously sprinkled with powdered sugar.

Source: gurman.eu