Slovenian Quadruplet Strudel (Gibanica)

First prepare the four fillings. For the apple filling, stew thinly sliced apples in butter and sugar until tender and season with cinnamon and grated lemon zest. For the curd filling, mash the curd with a fork, add the eggs, sugar and cream and fold in the raisins. For the nut filling, mix grated nuts with sugar and sour cream. For the poppy seed filling, boil the grated poppy seeds in a little hot milk. Grease a clay or stainless steel loaf pan with melted butter and line the bottom with a strudel sheet. Now place a layer of filling and a strudel sheet coated with melted butter on each in the following order: Nut, apple, curd, poppy seed, curd, apple, nut. Only the poppy-seed filling in the middle is not cut in half, but is applied in its entirety and sprinkled with sugar and vanilla sugar and drizzled with sour cream. The gibanica is finished off with a final sheet of strudel, over which the whipped cream is poured before baking at 190 °C for about 1 hour. Let the finished gibanica cool, turn it out and serve it cut into slices about 2 cm thick with whipped and lightly sweetened cream.

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