Slovenian Prekmurje Layer Cake

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A celebrated Slovenian pastry from the Prekmurje region, this stunning cake stacks four distinct fillings—poppy seed, walnut, apple, and cottage cheese—between paper-thin sheets of buttered strudel dough. Each bite delivers a different flavor and texture, making it a true showpiece for holidays and special occasions.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 26 gSugar
• 11 gProtein
• 190 mgSodium
• 230 mgPotassium
• 135 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Dough

• 1 package (500 g) store-bought strudel/filo dough sheets
• 100 g unsalted butter, melted
• 1 tbsp plain breadcrumbs

For the Poppy Seed Filling

• 180 g ground poppy seeds
• 120 ml whole milk
• 40 g sugar
• 1 tsp vanilla extract
• 1 tbsp honey

For the Walnut Filling

• 180 g finely ground walnuts
• 2 tbsp honey
• 1 egg yolk
• 60 ml heavy cream
• 1 tsp vanilla extract

For the Apple Filling

• 4 medium tart apples (Granny Smith), peeled and grated
• 40 g sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp plain breadcrumbs

For the Cottage Cheese Filling

• 450 g full-fat cottage cheese or quark, drained
• 2 eggs
• 70 g sugar
• 2 tbsp semolina or fine cornmeal
• 1 tsp vanilla extract

For the Topping

• 200 ml sour cream
• 1 egg
• 2 tbsp sugar
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 180°C (350°F). Grease a 23×33 cm (9×13 inch) baking dish and line the bottom with parchment paper.
2. Prepare the four fillings: warm poppy seeds with milk, sugar, vanilla, and honey until thickened (about 5 minutes) and cool; mix walnuts with honey, egg yolk, cream, and vanilla; toss grated apples with sugar, cinnamon, lemon juice, and breadcrumbs; beat cottage cheese with eggs, sugar, semolina, and vanilla until smooth.
3. Trim strudel sheets to fit the dish. Layer one sheet in the pan, brush with melted butter, and sprinkle lightly with breadcrumbs. Repeat with two more sheets for the base.
4. Spread the poppy seed filling evenly over the base, cover with 2 buttered sheets, then add the walnut filling, another 2 buttered sheets, the apple filling, 2 more buttered sheets, and finally the cottage cheese mixture.
5. Top with 3 final buttered sheets, tucking edges neatly. Whisk sour cream, egg, sugar, and vanilla together and pour gently over the top.
6. Score the top into 10 rectangles with a sharp knife to make slicing easier after baking.
7. Bake for 50–55 minutes until the top is deep golden brown and the center feels set when gently pressed.
8. Cool completely in the pan on a wire rack for at least 3 hours, preferably overnight, so the layers firm up before slicing along the scored lines.
9. Dust with powdered sugar before serving. Pairs beautifully with a small glass of dessert wine or strong black coffee.

Cook’s Notes

• Drain cottage cheese in a fine sieve for at least 1 hour to prevent a soggy bottom layer.
• Always brush every dough sheet generously with melted butter—this is what creates the signature flaky texture.
• The cake actually improves overnight; make it the day before for cleaner slices and deeper flavor.
• If strudel dough is unavailable, substitute with 12 sheets of thawed filo dough, brushing each with butter.
• Serve at room temperature, not warm, to let the four distinct layers hold their shape when cut.

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