Description
The Prekmurska Gibanica TSG is a cake consisting of short pastry with filling layers of poppy seeds, white cheese, nuts and apples put in a precise order and separated by filo pastry. Then the filling must be repeated a second time. The last layer of filo pastry is covered with sour or sweet cream, with the final addition of an egg yolk or a fat icing.
Production Area
The traditional land of Prekmurska Gibanica TSG covers the region of Prekmurje. Over time, the its fame has spread in the entire Slovenian area.
Production Method
The short pastry base must be prepared fresh by mixing the specific ingredients to obtain a smooth pastry, to which a rectangular or round shape is given with at most 5 mm of height. Once ready, the filo pastry, with a low fat content, is subdivided into 10 or 11 pieces which will be used to separate the different fillings. A higher amount of icing with eggs and sour or sweet cream is necessary for the filling with poppy seeds and nuts, lower with ricotta and even lower or lacking with apples. The same amount has to be used if the icing of every layer is made with a vegetable fat or butter base. After these processes, the fresh or frozen Prekmurska Gibanica TSG, which was previously pricked from top to bottom, is put in oven at 200°C for an hour and then, for another hour at a temperature between 170 and 180°C. If it was covered only with a fat icing, now the cake must be spread with sour cream. After cooking, the cake may be cooled down at room temperature for some hours and then it is cut in slices, which are dusted with icing sugar.
Appearance and Flavour
Prekmurska Gibanica TSG can be round or rectangular in shape. The filling must not come out and layers have to be clearly separated from each other. Therefore, a slice has to show eight separated layers with the same thickness, and its structure has to be delicate, suavely smooth and soft. The aroma reflects the typical taste and fragrance of fresh poppy seeds, ricotta, nuts and slightly sour apples. Therefore, Prekmurska Gibanica TSG is succulent but not too fat, with the right level of sweetness.
History
Amongst the many written documents which confirm the origin of Prekmurska Gibanica TSG in the region of Prekmurje, the oldest one goes back to 1828 and was written by Jozef Koziè. Here we find the list of the most used products hundred years ago in the region hamlets, where the gibanica stood out as the ideal wedding cake. But this recipe is described in detail only in two culinary books, the first by Professor Vilko Novak from 1947 and second by Andreja Grum and Ivan Vozelj from1964. Plus, the gibanica is mentioned in Povest o dobrih ljudeh (A story of good fellows) written by the most important writer of Prekmurje and in many books from the last fifteen years.
Gastronomy
Prekmurska Gibanica TSG has to be stored in refrigerator, as the majority of egg-based cakes. It is eaten fresh as a dessert, some hours after cooking. The Rhine Riesling with late vintage is ideal for this cake, a fruity white wine with a dry and pleasantly fresh flavour, which may be also effervescent or sparkling.
Marketing
The product is sold as Prekmurska Gibanica TSG, with the mention Proizvedeno na tradicionalen slovenski nacin (product based on the Slovenian traditional method) translated into the language of the country where the product is prepared and sold. It is marketed whole or in triangular or rectangular slices with a thickness between 5 and 7 cm and a weight of at most 250 gr. As regards the industrial production, the thickness is unchanged, but the weight has not to be more than 200 gr.
Distinctive Features
Prekmurska Gibanica TSG has characteristic flavour and consistency due to the combination between short pastry and filo pastry and to the four filling ingredients which are dosed scrupulously and put twice with a precise order.
