▁del ic acy ▁which ▁is ▁an ▁integral ▁component ▁of ▁Cro at ian ▁cu is ine . ▁ ▁This ▁reci pe ▁is ▁one ▁of ▁the ▁large ▁number ▁of ▁regional ▁vari eties ▁of ▁g ib an ica ▁which ▁have ▁been ▁developed ▁throughout ▁the ▁B alk ans . ▁ ▁Pre par ation ▁and ▁serving ▁ ▁A ▁base ▁layer ▁of ▁prepared ▁d ough ▁is ▁stretch ed ▁in ▁a ▁suitable ▁c ass ero le ▁previously ▁gre ased ▁with ▁fat . ▁It ▁is ▁then ▁covered ▁with ▁the ▁first ▁of ▁four ▁layers ▁of ▁filling ▁consisting ▁of ▁milk ▁sod den ▁cho pped ▁or ▁ground ▁wal n uts , ▁fresh ▁qu ark ▁che ese , ▁milk ▁sod den ▁ground ▁po ppy ▁seed ▁and ▁gr ated ▁app les . ▁The ▁layer ▁of ▁filling ▁is ▁spread ▁over ▁the ▁entire ▁surface , ▁followed ▁by ▁the ▁second ▁layer ▁of ▁d ough , ▁the ▁second ▁layer ▁of ▁filling ▁and ▁so ▁on , ▁until ▁all ▁four ▁layers ▁of ▁filling ▁are ▁put ▁on . ▁The ▁final ▁layer ▁of ▁d ough ▁is ▁to pped ▁with ▁pou red ▁s our ▁cre am ▁previously ▁mixed ▁with ▁m elt ed ▁but ter ▁and / or ▁egg . ▁▁ ▁The ▁c ass ero le ▁is ▁put ▁into ▁o ven ▁and ▁b aked ▁for ▁approximately ▁one ▁hour ▁at ▁ 2 0 0 ° C . ▁The ▁c ake ▁can ▁be ▁served ▁either ▁still ▁warm ▁directly ▁from ▁the ▁c ass ero le ▁or ▁left ▁to ▁cool ▁to ▁room ▁temperature . ▁It ▁can ▁be ▁cut ▁into ▁qu arters ▁or ▁rect angles ▁and ▁finally ▁spr ink led ▁with