Prleška Gibanica – Prlekija Layer Cake


  1. 1 kg curd,
  2. 0.5 L sour cream,
  3. 4 tbsp sugar,
  4. 3 eggs,
  5. sunflower oil,
  6. 500 g fine flour,
  7. 1 tbsp butter,
  8. 1 tbsp vinegar,
  9. 300 mL warm water,
  10. salt.


Sift the flour into a bowl and make a “well” in the centre. Add salt to taste, egg, sunflower oil, vinegar and water. Mix all the ingredients and knead the dough until it becomes soft and elastic and stops sticking to hands. Shape a ball from the dough, top with sunflower oil, cover and leave to rise for 2 hours.

Crumble the curd with a fork in a bowl and mix with egg and 2/3 sour cream. Butter the baking sheet well.

Roll out the dough on the surface sprinkled with flour and then stretch it with hands. Put it on the prepared baking sheet, wherein half of the rolled dough should evenly extend beyond the edge of the baking sheet. It must be thinly stretched and cut into 4 or 6 parts.

Mix half of the remaining sour cream with an egg. Top the first layer of the dough with sunflower oil (or fat). Put the curd stuffing on the second layer. Follow the same order until all the ingredients are finished (maximum 6 dough layers). Curd stuffing should be watered with two or three tablespoons of sour cream, mixed with egg and sunflower oil. Top the last layer of the dough with sour cream and pour with two tablespoons of sunflower oil (fat).

Bake in the oven preheated to 200 °C. Pour the cooked cake with sour cream and sprinkle with sugar if necessary.