Bublanina is a simple cherry pie typical of the Czech Republic prepared with a dough similar to sponge cake.
Literally bublanina means soufflé and this is already a precise indication of the soft consistency of this simple dessert originally from the Czech Republic . The dough resembles that of sponge cake, except for the presence of yeast, but what makes this cake so different from the others is the presence of cherries.
Finding information on the origins of this cake from the Czech republic is not easy but looking at the ingredients it is not difficult to realize that, in all probability, they are humble. In fact, it does not contain fat but only eggs, sugar and flour, as well as cherries. Are you curious to find out how this soft cake is prepared?
How to prepare the Bublanina recipe
- First, separate the egg whites from the yolks. Whip the first until stiff peaks and keep them aside and do the same with the egg yolks to which you have added sugar, lemon zest and vanilla extract.
- Also add the sifted flour with the levito and a pinch of salt then gently incorporate the egg whites, mixing from bottom to top.
- Pour the mixture into a 20 cm square pan lined with parchment paper.
- Pitted the cherries, dip them in flour and spread them over the cake, then bake at 180 ° C for 45 minutes.
- Once ready, let it cool and decorate with a sprinkling of icing sugar.
As you have seen, it is really a quick and easy dessert, perfect to prepare when the cherries are in season. In this case, we also invite you to try the classic cherry pie , equally simple and delicious.
The bublanin is kept for 2-3 days under a cake bell. Besides it is better to put it in the refrigerator to preserve the freshness of the fruit.
Riproduzione riservata © - WT
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