Gibanica (Quadruplet Swirl)

For the apple filling, steam thinly sliced apples in butter and sugar for a few minutes until soft to the core. Season with cinnamon and grated lemon peel. For the curd filling, mash the curd with a fork, add the eggs, sugar and cream, stir until fluffy and fold in the raisins. For the nut filling, mix grated nuts with sugar and sour cream. For the poppy seed filling, boil the ground poppy seeds in a little hot milk. Grease a suitable loaf pan with melted butter and cover the bottom with a sheet of strudel. Now fill in a layer of filling and a strudel sheet coated with melted butter in the following order: nut – apple – curd – poppy seed – curd – apple – nut. The poppy seed filling in the middle should be applied all at once. Sprinkle with sugar and vanilla sugar and drizzle with sour cream. Finally, place a final strudel sheet on top, pour whipped cream over it and bake the gibanica in a preheated oven at 190 °C for about 60 minutes. Allow to cool, turn out and cut into slices about 2 cm thick. Serve with whipped and lightly sweetened cream.

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