I just love diversity… we were driving for two hours and we were in a completely different scenery. Nature isn’t the only element that changed so quickly, the food also got a local twist. This part of Slovenia is known for golden wheat fields and river Mura. While we were exploring the area we noticed a lot of stork nests. In villages, people took some real action to welcome the bird. They made a lot of pedestals on which storks could start building their large nests. Stork is a trademark of this area and people are proud that they return each year. They are also proud of something else. That is “Prekmurska gibanica” which would translate as the Over-Mura folded cake! A pastry assembled with cheese, curd, apples, walnuts and poppy seeds. It is yummy and quite healthy if you compare it to other desserts. In a nearby restaurant, someone told us that this dessert is protected so it can be made and marketed only by those who got the certificate. That is a wonderful way to make sure that it’s done by specific standards. And made by the original recipe, probably from the era of the great, great… grandmother.
If you want to make your own don’t look anywhere else, we got a recipe and it’s published under picture. If you make it, we would love to see it. Don’t be shy and send us a photo of your own delicious Over-Mura folded cake.
This multi-layered dessert is stuffed with cheese, curd, apples, walnuts and poppy seeds fillings. It’s rather time-consuming, but it’s well worth it. Once you decide to make it you can mix larger amounts and freeze that extra amount you made for later.
2 1⁄4 cups (10 1⁄4 oz.) all-purpose flour
1 tbsp sugar
1⁄2 tsp salt
4 tbsp unsalted butter, melted
1⁄4 cup plus 2 tbsp white wine
2 tbsp vegetable oil
1⁄3 cup sour cream
For the Fillings
2 tbsp raisins
3⁄4 cup curd
1 cup sugar
1 tsp salt
1⁄4 tsp vanilla extract
1 egg, lightly beaten
1 1⁄4 cups ground poppy seeds
3⁄4 cup whole milk
1⁄2 tsp ground cinnamon
2 medium organic apples, such as Granny Smith, peeled, cored, and grated
1 tsp fresh lemon juice
1⁄2 tsp finely grated organic lemon zest
2 tbsp dark rum
1 1⁄4 cups walnuts
Make the dough:
The simplest way to make a dough is to put the ingredients (flour with the wine, oil, sugar, salt, and 1⁄4 cup water) in a mixer and mix it with dough hook. At first mix it on low speed until the dough mixes together, then speed up to medium and knead for 10 minutes or until the dough is smooth and elastic. After the dough is done wrap the dough and refrigerate it for at least an hour or up to 24h.
Apple filling: Put grated apples in a small bowl and add 1⁄4 cup sugar, lemon juice, lemon zest, 1⁄4 tsp salt, and 1⁄8 tsp cinnamon. Let it stand for at least 20 minutes before using.
Cheese filling: First you have to soak raisins in rum infused water until they are soft, at least for 30 minutes. You can even soak them the night before. After you drained the raisins stir in the cheese, 1⁄4 sugar, pinch of salt and vanilla. Then add 2tbsp of the beaten egg and stir to combine. Remaining beaten egg save for step 9.
Poppy seed filling: In a medium saucepan combine the poppy seeds, milk, 1⁄3 cup sugar, 1⁄4 tsp salt and 1⁄4 tsp cinnamon and bring to boil over medium heat. Stir well until you get smooth paste and let it cook for another 3 to 4 minutes. After you remove it from the heat and let it cool.
Walnut filling: Over medium heat roast the walnuts for about 6 minutes. Then finely chop them and place them in a small bowl with 1⁄4 cup sugar, 1⁄4 tsp salt, and a pinch of cinnamon and mix well.
Final step, layering the cake: Prepare an 8-inch diameter baking dish and cover it with baking paper then oil it well. Divide dough into 9 pieces one piece should be bigger and should weight 31⁄2 oz. and the remaining 8 should weigh 1 3⁄4 oz.). By using rolling pin flatten larger piece into a 12-inch circle, you can flatten the smaller ones into circles that fit into the pan.
Line biggest piece in the baking dish and let the excess hang over the edge and brush it with melted butter.
Spread half of the poppy seed filling over the dough and smooth the top and cover it with rolled dough.
Brush the dough with melted butter and spread half of the apple filling all over the top. Then cover it with second dough circle and brush with melted butter.
Spread the half of the cheese filling over and cover it with third dough. Than brush it with melted butter.
Sprinkle it with half of the walnut filling and repeat the layering process with remaining fillings. Don’t forget to brush melted butter on dough before adding the fillings.
After you layered all the remaining ingredients fold the overhanging dough back into the pan, over the top (walnut) filling and brush it with butter. Place the last dough circle over the top and seal it by gently pressing at the edge. Brush the top of the pastry with remaining butter and pierce the top with knife or fork, so the steam will be able to go out.
Refrigerate the cake at least 4 hours, or overnight before you bake it.
Bake the cake: Heat the oven to 350°. Before you put it in an oven stir the sour cream with remaining beaten egg and spread evenly over the top and cover with foil. Bake for 1 hour and then remove the foil and bake for another 30 minutes, until the edges are golden brown.
After the cake cools down transfer it on serving platter and sprinkle with castor sugar on the top before serving.