Bublanina, often translated as “Fruit Sponge Cake,” is a simple and beloved dessert from Czech cuisine. Light, fluffy, and topped with juicy fruits, it’s a perfect treat for summer when fresh strawberries, blackberries, and blueberries are in abundance. Easy to prepare, this cake is a crowd-pleaser for any occasion!
Ingredients
(For a 28 cm diameter baking pan)
- 2 eggs
- 1 cup icing sugar
- 1 sachet vanilla sugar
- 200 g white yogurt
- 2 cups semi-coarse flour (Grandma’s Choice or similar)
- 1 sachet baking powder
- 2 tablespoons oil (sunflower or rapeseed, for greasing)
- Fresh fruits (strawberries, blackberries, and blueberries, to taste)
Procedure
1. Preparing the batter:
In a large mixing bowl, whisk the eggs with the icing sugar and vanilla sugar until creamy. Add the yogurt and flour, then gently mix in the baking powder and oil until you achieve a smooth batter.
2. Preparing the baking pan:
Grease the baking pan with oil and lightly dust it with flour to prevent sticking. Pour the batter into the pan and spread it evenly. Arrange your chosen fruits on top, pressing them gently into the batter with your fingers.
3. Baking:
Preheat your oven to 180 °C (356 °F). Bake the bublanina for approximately 45 minutes, or until it turns golden brown and a skewer inserted into the center comes out clean.
Final Tip
Customize your bublanina with seasonal fruits such as cherries, raspberries, or peaches. For a touch of extra flavor, add a pinch of cinnamon or grated lemon zest to the batter. Serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar for an irresistible treat.
Bon appétit! 🍰
