Prekmurska Gibanica

Summary

Take the strudel dough out of the package.
Quark filling: Mix the butter with the egg and sugar, add the quark.
Apple filling: peel and coarsely grate apples, mix with cinnamon, sugar and rum.
Nut filling: bring the milk, sugar and honey to the boil, stir in the nuts. Set aside and let cool.
Poppy seed filling: bring the milk, sugar and honey to the boil, add the poppy seeds, stir in, set aside and allow to cool.
Grease a baking dish, as rectangular as possible. Cut a sheet of strudel pastry about the size of the baking dish and place in it. About half of the first filling is then added (as desired, poppy seeds or nuts are useful, as they are a little firmer). Mix the eggs and sour cream and spread two tablespoons over the filling. Then put another sheet of strudel pastry the size of the baking dish, which is then brushed with a little oil. Do this alternately with all the fillings. So you have a total of eight layers, on top of which is a strudel pastry sheet, which in turn is coated with oil.
Bake at 180 degrees hot air for about 45 minutes, until the surface is golden brown.
Cut into pieces with a sharp knife and serve sprinkled with powdered sugar.
In the original, the cake is served warm straight from the oven. Personally, it tastes better for me if it can go through for a day and is then served cold, then it can also be cut better.