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Vegan Layered Strudel Cake prekmurska gibanica 2
Desserts

Vegan Layered Strudel Cake (veganska prekmurska gibanica)

Prekmurska gibanica is a national specialty of Slovenia and is a kind of layered strudel cake. It contains 4 different layers: poppy seed, cottage cheese, walnut and apple. The layers follow each other in this order and each layer is repeated twice. This is my favourite Slovenian dessert and my favourite dessert period. I remember very clearly eating it in the past when I was still vegetarian and every bite was heaven to me. I had a big desire of successfully making a vegan version at home.

It was quite challenging to figure every detail of how to properly construct this dessert but in the end everything came together perfectly. In my opinion this prekmurska gibanica is as good as the real thing.

More delicious desserts from Slovenia:

Vegan Layered Strudel Cake prekmurska gibanica 2

Vegan Layered Strudel Cake (veganska prekmurska gibanica)

Four layers (poppy seed, cottage cheese, walnut and apple) that are perfect together in this layered strudel cake. A delicious vegan take on the traditional recipe.
5 from 1 vote
Prep Time 1 hr 50 mins
Cook Time 1 hr
Total Time 2 hrs 50 mins
Course Dessert
Servings 9
Calories 537 kcal

Ingredients
  

Dough:

  • 14 sheets phyllo dough

Poppy seed layer:

  • 100 g poppy seeds ground
  • 1/3 tsp vanilla powder
  • 30 g maple sugar
  • 135 ml (1/2 cup + 1 tbsp) unsweetened soy milk divided
  • 2 tbsp vegan sour cream recipe below

Vegan cottage cheese layer:

Walnut layer:

  • 200 g walnuts ground
  • 1/3 tsp vanilla powder
  • zest of 1/2 lemon
  • 40 g maple sugar
  • 215 ml (3/4 cup + 7 tsp) unsweetened soy milk divided
  • 2 tbsp vegan sour cream recipe below

Apple layer:

  • 400 g apples peeled and shredded
  • a drizzle of lemon juice
  • 1/2 tsp Ceylon cinnamon powder
  • 1/3 tsp vanilla powder
  • 20 g maple sugar

Vegan sour cream for poppy seed and walnut layer:

Rest of ingredients:

  • 75 g (5 tbsp) vegan butter melted
  • vegan sour cream for the topping (recipe below)
  • 2/3 tsp powdered sugar to decorate

Vegan sour cream for the topping:

Instructions
 

  • Before you start making the cake you have to make vegan cottage cheese 12 hours in advance. You will need a little less than half of the recipe for this cake.
  • If you are making your own soy yogurt as I am, you also have to make it 12 hours in advance. You will need about 1/5 of the recipe for this cake.
  • Take phyllo dough out of your freezer.

Poppy seed layer:

  • Grind poppy seeds in a blender. Transfer them to a bowl and mix in vanilla powder and maple sugar. Don't add soy milk and vegan sour cream yet (we want to add these a little bit later so that the mixture doesn't become too dry and difficult to spread). Divide dry poppy seed mixture into two equal parts.

Vegan cottage cheese layer:

  • Mix together all ingredients for this layer. Then divide this mixture into two equal parts.

Walnut layer:

  • Grind walnuts in a blender. Walnuts can be quite easily transformed into butter if you're working with bigger batches and if you're using a strong blender (I'm using Vitamix). So to make them more of a flour consistency I put them in a blender in four 50 gram batches and grind them on lower speed.
  • When you have 200 grams of ground walnuts in your bowl add vanilla powder, lemon zest and maple sugar. Don't add soy milk and vegan sour cream yet (we want to add these a little bit later so that the mixture doesn't become too dry and difficult to spread). Divide dry walnut mixture into two equal parts.

Apple layer:

  • Peel and shred apples (use large holes on your grater). Mix into the apples other ingredients for the apple layer. Then divide this mixture into two equal parts.

Vegan sour cream:

  • In one bowl prepare sour cream for the poppy seed and walnuts layer, in another one prepare sour cream for the topping by simply mixing all the ingredients together.

The dough:

  • Take 14 sheets of defrosted phyllo dough and stack them in one line. In one corner of the dough place the baking dish in which you will bake the cake (I used 20×20 cm with a removable bottom and 7.5 cm height) on top of the dough sheets. Take a sharp knife and cut into all 14 sheets at once, cutting around the edges of a baking dish. Place the baking dish on top of the phyllo dough in the other corner and repeat the process. This is how you get 28 sheets of phyllo dough (you will need 27 of them) in a shape of a baking dish. Don't throw away the little pieces of cut dough just yet. You may perhaps still need them later on if any of the sheets gets torn when putting them over layers.

Assemble:

  • Melt vegan butter over low heat. Use it a little bit for greasing the bottom and sides of a baking dish.
  • Now you can pour half of a soy milk (67 ml) over the first half of the poppy seed layer as well as the same for the walnut layer (107 ml soy milk).
  • Place one sheet of the phyllo dough on the bottom of the greased baking dish. Gently grease the top of this dough with vegan butter. Then put another sheet of dough over it and again gently grease it with vegan butter. Repeat the same with the third sheet of dough.
  • Drizzle half of the poppy seed layer (the wet mixture) on this sheet and spread it equally over the whole surface with a spoon. Drizzle on top 1 tbsp of vegan sour cream and spread it around with a spoon.
  • Put one sheet of the dough over that layer and gently grease it with vegan butter. Repeat the same with the second and the third sheet of dough.
  • Spread half of vegan cottage cheese layer on top of that (try to spread it equally as you are putting it in the dish to avoid using too much pressure on the poppy seed layer and hence flattening it).
  • Put one sheet of the dough over that layer and gently grease it with vegan butter. Repeat the same with the second and the third sheet of dough.
  • Spread half of the walnut layer on top of that. Drizzle on top 1 tbsp of vegan sour cream and spread it around with a spoon.
  • Put one sheet of the dough over that layer and gently grease it with vegan butter. Repeat the same with the second and the third sheet of dough.
  • Spread half of the apple layer over it.
  • Put one sheet of the dough over that layer and gently grease it with vegan butter. Repeat the same with the second and the third sheet of dough.
  • Now you can pour the second half of a soy milk (67 ml) over the second half of the poppy seed layer as well as the same for the walnut layer (107 ml soy milk).
  • Now repeat everything again starting from spreading half a poppy seed layer.
  • Gently grease with vegan butter the last sheet of the dough then drizzle vegan sour cream on top and spread it around so it covers the whole top.
  • Bake in the middle rack at 160 °C for 1 hour.
  • After taking it out of the oven leave it on the rack for 1 hour to cool down.
  • Take the cake out of the baking dish and sprinkle powdered sugar on top.
  • Cut it into 9 equal cubes.

Notes

*You could also use date sugar or coconut sugar instead of maple sugar, if you are not bothered that vegan cottage cheese layer will look a little bit darker in this case.
*The phyllo dough I’m using has 37×47 cm dimensions. Adjust the number of phyllo dough sheets if you are using phyllo dough that has different dimensions.
*The recipe for making vegan sour cream with soy yogurt taken from Cassidy’s Craveable Creations and Fermenting for Foodies.

Nutrition

Serving: 1servingCalories: 537kcalCarbohydrates: 43gProtein: 16gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gSodium: 355mgFiber: 6gSugar: 18g
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