Layered Pastry with Walnuts and Quark (Gibanica)

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Layered Pastry with Walnuts and Quark (Gibanica)
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Health Score:
4,7 / 10
2 h. 30 min.


For the walnut filling
300 grams Walnut
100 grams sugar
1 packet Vanilla sugar
1 Tbsp Rum
For the quark filling
400 grams Quark
100 grams sugar
1 egg
For the sour cream filling
700 milliliters Sour cream
5 Tbsps sugar
3 eggs
2 Tbsps Semolina flour
For preparation
200 grams melted butter (for brushing)
For the pastry
320 grams Pastry flour
200 milliliters vegetable oil
200 milliliters water (lukewarm)
How healthy are the main ingredients?
Sour creamWalnutsugarsugareggegg

Preparation steps


For the pastry, sift the flour out onto a work surface and make a well in the center. Pour the oil, water and salt into the well, stir to combine, then knead for 10 minutes. Form the mixture into 4 balls, place on a floured board and brush with oil. Cover and let rest for 30 minutes. Prepare the walnut, quark and sour cream fillings by stirring the ingredients for each together in separate bowls.


Roll out each ball of dough on a floured kitchen towel to the size of a springform pan. Brush the springform pan with butter and place a layer of dough in the pan. Drizzle with melted butter and cover with another layer of dough. Spread the quark filling on the dough and place another layer on top. Sprinkle with half of the nut filling. Then spread the sour cream filling on top followed by the remaining walnut filling. Again cover with dough and drizzle with the remaining butter. Bake in a preheated oven at 180°C (approximately 350°F) for about 50-60 minutes. If the surface is browning too fast, cover with aluminum foil and continue to cook. Allow the cake to cool, slice and serve.