Slovenian traditional desserts

1. Slovenian traditional desserts

2. The three most popular desserts in Slovenian • Prekmurska gibanica • Potica or nut roll • Kremšnita

3. Prekmurska gibanica • Prekmurska gibanica or Prekmurian layer cake is a type of gibanica or layered cake. • It contains poppy seeds, walnuts, apples, raisins and ricotta fillings. • Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. • The name gibanica comes from dialectical expression güba and in this case refers to a fold

5. The history of prekmurska gibanica For centuries prekmurska gibanica was served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is not clear. Early sources suggest that it evolved over centuries. The oldest extant document by József Kossics described the wedding never goes by without gibanica.

7. Recipe Basic dough • 100 g sharp wheat flour • 100 g fine wheat flour • 100 g fat or butter or margarine • a pinch of salt or sugar • milk, water or sour cream for kneading Sift the flour on a wooden board, add salt or sugar, and add also crushed fat. Knead the even dough while adding liquid. Leave it to rest for half an hour in a cold place.

9. Stretched dough • 600 g fine wheat flour • 1 tablespoon vegetable oil • a pinch of salt • lukewarm water for kneading Make a hole in the sifted flour in the wooden board, add fat, salt, egg if desired and knead the ingredients while adding liquid. Knead for as long as the dough is even and stretchy. Make a loaf, oil the surface and let it rest for 30 minutes.

10. Poppy seed filling • 200 g fine grounded poppy seeds • 80 g sugar • 1 bag of vanilla sugar Add sugar and vanilla sugar to the grounded poppy seeds and stir the mixture well. All the fillings are used in two parts.

12. Cottage cheesefilling • 1000 g full fat cottage cheese • 100 g sugar • 2 eggs • 1 bag of vanilla sugar • a pinch of salt Crush the cottage cheese with the forks; add eggs, vanilla sugar, sugar and a pinch of salt. Stir the mixture well until it is even and easily spread.

13. Walnut filling • 300 g grounded walnuts • 100 g sugar • 1 bag of vanilla sugar Mix grounded walnuts with sugar and vanilla sugar. Apple filling • 1500 g apples (use the sour types) • 120 g sugar • grounded cinnamon Peel the apples, grate them, add sugar and cinnamon and stir the mixture gently.

15. Cream Topping • 60 dl thick sour cream • 4 eggs Slowly whisk the eggs with the sour cream. Fatty Topping • 150 g fat or butter or 200 g margarine

16. Prepare a clay mould “tepsija” . Cover well the mould with butter and put in a thin layer of the basic dough – named “podplat”, which should cover also the edge of the mould. Roll the rested stretched dough and cover it with oil. • Lift the dough and stretch it over the mould so the thicker edge of the dough hangs down. Cut into 8 equal parts in the shape of a mould. • On the bottom that is already covered with the basic dough and the layer of stretched dough, spread the first layer of the poppy seed filling, sprinkle with melted margarine and cream topping. Put the second layer of the stretched dough and spread over the cottage cheese filling and sprinkle it with margarine. The third layer follows. Spread it with the walnut filling and sprinkle it with margarine. The fourth layer follows then. Spread it with the apple filling and sprinkle it with margarine. Repeat all the fillings again to get 8 uniform layers. • Cover the top with the cream topping and margarine. Cut off the thick edges of the stretched dough that are hanging over the mould and form the Gibanica. • Bake in the baker’s oven or in the electric oven approx 75 minutes at 175° C. Then cut it into triangles and sprinkle with sugar, if desired.

17. Potica • Slovenian nut roll is one of the original Slovenian desserts. It consists of a dough and the filler, which was usually a nut. • Potica have long been familiar with almost everywhere in the world where they have to rely Slovenian expatriates. Some characterize it as an "ambassador of Slovenia". • It is made with more than 80 different fi llings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.

19. Ingredients for the dough • Yeast - fresh 40g • Sugar - White 80g • Wheat flour 600g • Cow's milk - whole milk 3.5 dl • 40g butter • Oil - Sunflower 100g • Vanilla sugar 3 pieces • Lemon peel • Egg - chicken, egg yolk 5 pieces • 2 tablespoons rum • Salt

21. Preparation of the dough • In the bowl crumble the yeast, add a teaspoon of sugar, a tablespoon of flour and 0.5 dl lukewarm milk. Mix and place in a warm place to produce sourdough. • Sift the flour and yeast is mixed into it. • Butter is dissolved, add the remaining milk, remaining sugar, oil, vanilla sugar, lemon zest, egg yolks, salt and rum. All together thoroughly and added to the flour. • Well kneaded to obtain a smooth dough. • Flour the dough, cover it in a warm place to rise. • Knead dough and let it rise again. • Place the dough on a floured board and roll out to 1cm thick rectangle.

22. Ingredients for the filling • Walnuts 600g • Sugar - White 200g • Vanilla sugar 2 pieces • Lemon peel • Rum 3 tablespoons • Cream 2.5 dl • Salt • Egg - chicken, egg whites 3 ​​pieces • Egg - 1 piece of chicken • Sugar - Powder

23. Preparing the filling • Preparing the filling • Grind the walnuts, they add sugar, vanilla sugar, lemon zest, rum, cream, salt and stiff egg whites. • Spread the filling evenly over dough, then roll the dough. • Greased baking sheet and put it twisted dough. The height must not extend only up to 3/4 of the pan. • Whisk the egg and its spread cake. Prick it to the bottom with a wooden stick. • Potica in a warm place to rise slowly. • When extending to the edge of the pan, in the medium-hot oven to bake for 1 hour. • When putica iscool sprinkle it with powdered sugar.

24. Kremšnita Kremšnita is in Slovenia widespread dessert. It is composed of several layers: a bottom plate of flaky pastry, cooked vanilla cream, whipped cream and sugared upper plate of puff pastry..

25. History In Slovenia, it is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Kovačevič, chef of the hotel's confectionery store. He came to Bled from Serbia where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel's patisserie since its invention.

27. Ingredients • 2 (500 g or 1 lb) puff pastry sheets, baked • Filling: • 200 g cornstarch • 9 eggs, separated • 12 Tbsp sugar • 2 tsp vanilla • 2 Tbsp rum • 1 liter (4 cups) milk • 1 liter (4 cups) water

28. Recipe • Mix cornstarch, egg yolks, sugar, vanilla, rum and a few tablespoons cold milk. • Boil remaining milk with water in a double boiler. • Add egg mixture to milk and continue to cook until thick, stirring very frequently. • Beat egg whites until stiff. Fold into the custard. • Place one layer of puff pastry on bottom of baking dish. Spread evenly with custard.Cut the second pastry sheet into 20 squares. Lay the squares over custard, pressing down slightly. Refrigerate. Sprinkle with powdered sugar on top.

29. Sources • http://en.wikipedia.org/wiki/Slovenian_cuisine • http://www.slovenia.info/en/Home.htm?home=0&lng=2 • http://www.kitchennostalgia.com/croatian-recipes/kremsnite-cream-puff-pastry.html • http://www.mojirecepti.com/recept/orehova-potica.html