Gibanica upside down.
Gibanica upside down, ingredients:
- 500 g of bark for gibanica,
- 4 spoons of flour,
- 2 teaspoons of salt,
- 1 teaspoon of baking soda,
- 300 g of small cheese,
- 100 g cream,
- 3 glasses of sour milk (2dl)
- 4 eggs and
- 1 dl of oil.
Gibanica upside down, preparation:
- Turn on the oven at 200 degrees, pour flour, salt and baking soda into the pan, add cheese, cream, sour milk, oil. Cut or tear the peels into smaller pieces.
- Separate them, crumple them, and insert them into the pan with the filling, mixing after each insertion.
- Do not add all the crusts at once, as it will be more difficult to mix and there is a greater chance that the filling will fail to penetrate somewhere.
- When all the peels are mixed in, let the whole mixture stand for another ten minutes. Then pour it on an enameled tray measuring 25×35 or another similar surface.
- Bake the gibanica at 200 degrees for about 45 minutes.
- While the gibanica is baking, prepare something on which to rest the edges of the overturned baking sheet, so that the baking sheet is raised from the base.
- You can use 4 coffee cups, four glasses... When the gibanica is ready, take it out and immediately turn it upside down, resting the tray on the cups.
- This must be done as quickly as possible, so that the wrinkle does not "blow out".
- Leave it in that position to cool for at least 30 minutes.
- In this way, the gibanica will preserve the airy interior, as well as the height it reached during baking.
- After that time, cut and serve as desired with yogurt, sour milk, according to your taste.
Verica Poznanović
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