To make a Prekmurska gibanica in a cake tin (a rectangular baking dish measuring 40 x 35 cm or a round earthenware dish with an upper diameter from 30 to 35 cm and a height of 7 to 9 cm) you need short pastry, filo (strudel) pastry, fillings (poppy seed, cottage cheese, walnut, and apple), and toppings (cream topping and fatty topping).

The poppy seed filling is prepared with 30 dag of finely ground poppy seeds, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.

The cottage cheese filling is prepared with 1.2 kg of full-fat cottage cheese, 10 dag granulated sugar, 2 eggs, a pinch of salt, and optionally 2 sachets of vanilla sugar.

The walnut filling is prepared with 30 dag of ground walnuts, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.

The apple filling is prepared with 1.5 kg of apples of a rather sour variety, 12 dag of granulated sugar, cinnamon, and optionally 2 sachets of vanilla sugar – if a very juicy variety of apples is used add a pinch of salt.

The cream topping is prepared with 8 dl of cream and 3 eggs.

The fatty topping is prepared with 25 dag of either margarine, butter, lard, or vegetable oil.

Once the pastry, fillings, and toppings are done, you start by giving the Prekmurska gibanica its form. Start off with a layer of short pastry, put a layer of filo pastry on top of it, and then put one half of the poppy seed filling on top of that. This layer is then topped with the fatty and cream topping. This is then followed by a second layer of filo pastry with cottage cheese filling, a third layer with walnut filling, and a fourth layer with apple filling. Each and every layer of filling is topped with the fatty and cream toppings. The procedure is then repeated in exactly the same succession, at the very end the fatty topping or sour cream is applied to which egg yolk is added. The Prekmurska gibanica is then baked until fully done.