Gibanica, also called Medimurje gibanica is a traditional Croatian cake baked for special occasions. I would say it’s a cake that has contains of the dearest ingredients from traditional Croatian cakes, all combined into one. Several different layers make it really rich, but it is not complicated to prepare at all.
In the past, gibanica used to be baked in clay dishes, but today it is simply baked in large rectangular pans. It is equally good warm and cold, but I recommend serving it warm. 
Gibanica – Traditional Croatian Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
Croatian Gibanica Cake is a rich, layered dessert featuring phyllo dough and a variety of sweet fillings including poppy seeds, cheese, walnuts, and apples, all topped with sour cream.
Ingredients
- 10 phyllo sheets
- 5.2 oz (150 g) butter, melted
- 7 oz (200 g) sour cream
- Powdered sugar, for dusting
- 10.5 oz (300 g) ground poppy seeds
- 3 tbsp sugar
- 0.8 cups (200 ml) milk
- Grated zest of one lemon
- 10.5 oz (300 g) fresh cheese or ricotta
- 3 tbsp sugar
- 1 egg
- 10.5 oz (300 g) walnuts, ground
- 3 tbsp sugar
- 0.8 cups (200 ml) milk
- 10.5 oz (300 g) apples, peeled and grated
- 3 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 13.6 x 11.7 inch (35 x 30 cm) baking pan with parchment paper.
- Take two phyllo sheets, brush with melted butter in between, and place them into the prepared baking pan.
- For the first filling, combine ground poppy seeds, 3 tbsp sugar, milk, and lemon zest. Spread evenly over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the second filling, mix fresh cheese or ricotta with 3 tbsp sugar and one egg. Spread over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the third filling, combine ground walnuts, 3 tbsp sugar, and milk. Spread over the phyllo sheets.
- Cover with two more phyllo sheets, brushing with butter in between.
- For the fourth filling, mix grated apples with 3 tbsp sugar and cinnamon. Spread over the phyllo sheets.
- Finish with the last two phyllo sheets, brushing with butter in between and on top.
- Spread sour cream evenly over the top layer.
- Bake in the preheated oven for 1 hour, or until the top is golden brown.
- Let it cool slightly before dusting with powdered sugar. Serve warm.
Notes
Gibanica is traditionally baked in clay dishes, but a rectangular pan works well. It can be served warm or cold, but is recommended warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute ricotta for fresh cheese if needed.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 7
- Cholesterol: 45
