Layered strudel cake – Százrétű rétes

by | Jun 8, 2018 | Desserts

Hundred layer strudel or prekmurska gibanica – even though it’s a traditional Slovenian dessert,  transborder Hungarians living in Slovenia often bake this cake, so it has place in my recipe collection. If you see a resemblance between this “strudel” and flódni, you are not far from the truth.

This cake is a sweet multilayered pastry consisting of 4 kinds of filling (apple, walnut, poppy seed and cottage cheese), shortcrust pastry and phyllo dough/puff pastry dough sheets. (Despite the rich filling the cake’s Hungarian name – hundred layer strudel/százrétű rétes –  is obviously an overstatement.) For centuries, prekmurska gibanica was served as a festive and ritual dish, but the exact origin of the recipe is not clear.

If you google its recipe, you can find many versions with different quantities and changing order of layers. Whichever you choose, you will need a day off, patience and endurance to make this strudel cake. I tried to make my cake as simple as possible, but it took a couple of hours before we could enjoy this sublime pastry.

Százrétű rétes / Hundred layered strudel
Layered strudel cake – photo:
To read the recipe, become a member or log in.
Log in Join Now


Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest