Layered Strudel Cake (Prekmurska Gibanica)
This multilayered pastry cake is stuffed with poppy seed, walnut, cottage cheese, and tart apple fillings. The cake can be assembled up to 2 days before baking.
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Cooking tools:
- Stand mixer
- Plastic wrap
- Mixing bowl
- Saucepan
- Skillet
- Springform pan
- Parchment paper
- Pastry brush
- Rolling pin
- Paring knife
- Oven
- Aluminum foil
- Instant-read thermometer
- Cooling rack
- Serving platter
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen scale
- Spatula
- Stove
- Refrigerator
Ingredients
- 2 1/4 cups (10 1/4 oz.) all-purpose flour
- 1/4 cup plus 2 tbsp. white wine
- 2 tbsp. vegetable oil
- 1 tbsp. sugar
- 1/2 tsp. kosher salt
- 4 tbsp. unsalted butter, melted
- 1/3 cup sour cream
- Confectioners' sugar, to garnish
- 2 tbsp. raisins
- 2 tbsp. dark rum
- 3/4 cup cottage cheese, preferably small curd
- 3/4 cup plus 1/3 cup sugar
- 1 tsp. kosher salt
- 1/4 tsp. vanilla extract
- 1 egg, lightly beaten
- 1 1/4 cups ground poppy seeds
- 3/4 cup whole milk
- 1/2 tsp. ground cinnamon
- 2 medium tart apples, such as Granny Smith, peeled, cored, and grated
- 1 tsp. fresh lemon juice
- 1/2 tsp. finely grated lemon zest
- 1 1/4 cups walnuts
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