Quick gibanica

Prekmurje gibanica is one of my favourite desserts. Years ago my mum showed me a simple recipe that lets you make gibanica the quick way while keeping its wonderful flavour. And of course, when I became vegan, I adapted the recipe so it works for vegans too. Now I love making it when I'm expecting visitors: I cut it into small squares and serve it instead of pastries. Absolutely everyone is delighted with the taste, especially when I tell them it's vegan. With this recipe, gibanica will become a regular in your kitchen too.

Choosing a baking tin: The tin should be deep. You can use one of approx. 33×25 cm, which makes the pieces a little taller and the layers more distinct – an excellent choice if the gibanica will be served as a dessert in its own right (picture on the left). You can also use a larger tin, but then the cake will be lower and the layers less distinct (picture on the right), although it is better suited to smaller squares if you want to serve the gibanica as a pastry or "something for a picnic".