PREPARATION DOUGH

Start by preparing the dough, which will serve as the top, bottom, and one middle layer. Whisk the eggs until frothy, gradually adding the sweetener. Once the mixture becomes pale and fluffy, mix in the mascarpone. Finally, incorporate the dry ingredients and mix well. The dough will be very soft, but it will firm up as it cools. Divide it into two larger portions and one smaller portion, and refrigerate.

POPPY SEED FILLING

Heat the cream (do not boil!), stir in the erythritol, and pour over the poppy seeds.

WALNUT FILLING

Lightly toast the walnuts in a pan (be careful not to burn them as they’ll turn bitter). Add cream and erythritol and mix well.

COTTAGE CHEESE FILLING

Combine the cottage cheese, eggs, and erythritol, mixing into a homogeneous mixture.

“FAKE APPLE” FILLING

Peel and grate the butternut squash as you would apples. Melt butter in a pan and sauté the squash until softened but still textured. Add cinnamon, sweeten to taste, and drizzle with lemon juice.

CREAM TOPPING

Mix the eggs and heavy cream into a smooth mixture.

BUTTER TOPPING

Melt the butter.

ASSEMBLING THE LAYERS

Grease a baking dish with butter or line it with parchment paper. Roll out one portion of dough to fit the bottom of the dish, trimming as needed. Roll the dough between two sheets of parchment paper for ease. Sprinkle almond flour on the dough to prevent sticking.

Begin layering the fillings.

IMPORTANT: Divide each filling in half because the layering sequence will repeat once.

Layer as follows, drizzling each layer with a few spoonfuls of both toppings:

1. Dough

2. Half of the poppy seed filling

Drizzle with both toppings

3. Half of the cottage cheese filling

Drizzle with both toppings

4. Half of the walnut filling

Drizzle with both toppings

5. Half of the “fake apple” filling

Drizzle with both toppings

6. Thinly rolled dough for the middle layer

Repeat layers 2–5 and finish with the third portion of dough. Drizzle the remaining toppings over the top.

Pierce the gibanica several times throughout its height (use a skewer or narrow knife).

Bake at 165–170°C (ventilation) for 60 minutes. Cover with parchment paper or foil toward the end if the top layer browns too much.

Before serving, sprinkle with powdered Live & Love erythritol with stevia.

You can watch the preparation video in the Challenge Kitchen show– click the video below.