Toni's slatka gibanica - by Toni Radić
Tony's cute swag - fruity and healthy gibanica.
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Toni's slatka gibanica - by Toni Radić
- 500 g pie crust
- First filling:
- 250 g of poppy seeds
- 100 g of raisins
- 100 g of chopped dried figs
- the zest of one lemon
- 2-3 tablespoons of brown sugar
- 2 bourbon vanilla sugars
- 3 dcl of soy milk
- Second filling:
- 400 g of ground almonds
- 200 g of ground biscuits
- 1 teaspoon coriander
- zest of 1 orange
- 3 tablespoons of brown sugar
- Third fill:
- 2 kg of apples
- the zest of one lemon
- juice of 2 lemon
- 4-5 spoons of honey
- a pinch of nutmeg
- Preparation of the first filling: Put the poppy seeds in a bowl and add everything except milk, heat the milk in a saucepan, pour it over the poppy seeds and mix. If it is a little thinner, add a couple of spoons of ground almonds
- Preparation of the second filling: Mix all the ingredients.
- Third filling: grate the apples and mix all the ingredients. Note: make the third filling two hours before stacking the cake so that the apples release their juice and the cake is juicy.
- Assembling gibanica: put three spoons of oil and 2 dcl of water in a cup. Mix, oil a deep pan, stack three crusts and coat well with water and oil, spread the poppy seeds
- Coat the two crusts with oil and water, spread the almonds. Coat two skins with water and oil, spread out the apples, place 2-3 skins on top, oil, bake for 40 minutes at 190-200 C. Allow the gibanica to cool well and cut.
