Cherry Bublanina is a delightfully light sponge cake with fruit. I used cherries, my favorite but other fruit can be used. This was my first time making this Czech delicacy. It was easy and the results were delicious.
Cherry Bublanina
INGREDIENTS:
- 1 1/4 cups milk
- 5 eggs, separated
- 12 tbsp. unsalted butter
- 3 tbsp. yogurt or sour cream
- 2 cups plain flour
- 3/4 cup sugar
- 1 tsp. baking powder
- pinch salt
- lemon zest (I used 1/2 of 1 lemon)
- 1 tsp. vanilla
- 2 cups cherries (I used sour cherries)
- Powdered sugar for dusting
DIRECTIONS:
- Preheat oven to 375 degrees Fahrenheit. Grease a 9×11″ pan.
- Toss the fruit with a spoonful of flour and set aside.
- In a small bowl, whisk together the dry ingredients: flour, sugar, baking powder, lemon zest, and salt.
- Melt the butter, mix in vanilla, yogurt or sour cream and egg yolks until smooth batter forms.
- Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
- Using a spatula, fold the egg whites into the batter.
- Pour the batter into a baking dish and cover evenly with cherries. Be gentle so you do not deflate the cake too much.
- Bake for about 30 minutes, or until a toothpick inserted comes out cleanly.
- Cool, cut into squares, and dust with powdered sugar.
Attribution
Fork Lore 