Bublanina – Czech Fruit Sheet Cake
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
12 slices
-
Calories
245 kcal
-
Cuisine
Czech
Bublanina – Czech Fruit Sheet Cake
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When summer fruits begin to ripen in June, it means one thing for Czech bakers: it is Bublanina time! Let's bake this traditional Czech coffee cake, bursting with juicy fruit, together. With my simple recipe, anyone can make a delicious Bublanina cake!
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Ingredients
- 1 cup heavy cream fat content over 30 %
- 3 medium eggs at room temperature
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 Tablespoon lemon zest freshly grated
- 3 cups fresh strawberries smaller pieces
Misc.:
- ½ Tablespoon butter to grease the baking dish
- 2 Tablespoon fine breadcrumbs or flour to dust the baking dish
- 2 Tablespoons powdered sugar to dust Bublanina before serving
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Instructions
- Wash 3 cups fresh strawberries under running water to remove any remaining dirt. Remove the green hulls and leave the strawberries in a colander to drain.
- Grease a baking pan with ½ Tablespoon butter or other solid fat, then dust it with 2 Tablespoon fine breadcrumbs or plain flour.
- Crack the room-temperature 3 medium eggs into a large bowl. Using a hand mixer fitted with the whisk attachment, beat the eggs until foamy. Gradually add 1 cup granulated sugar while increasing the speed. Be patient; this process takes about five minutes. Don't hesitate to set the mixer to a higher speed.
- Reduce the mixer speed to the minimum. Gradually add 2 ¼ cups all-purpose flour mixed with 1 teaspoon baking powder and 1 cup heavy cream to the beaten egg foam, stirring continuously. Finally, add 1 Tablespoon lemon zest.
- Pour the semi-liquid batter onto the prepared baking pan. Evenly cover the batter with the drained strawberries.
- Place the bublanina in an oven preheated to 340 °F. Bake for 30 minutes, or until the surface turns golden brown.
- Let the bublanina cake cool, then cut it into 3-inch (7 cm) squares. Sprinkle with 2 Tablespoons powdered sugar and serve.
Notes
- STORAGE:
- The basic recipe makes about 12 pieces (fits into a 9x13 inches baking pan).
- STORAGE: Store the cake covered in a baking dish on the kitchen counter, and eat it within 2 days. Or cut the cake into slices, and place them in an airtight container in the fridge. This way, Bublanina will keep for up to five days.
- Besides strawberries, Bublanina can be made with any other small summer fruit. Classically, it is made with pitted cherries, raspberries, currants, blueberries, or a mix of these.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
60mg
(20%)
Sodium
70mg
(3%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
312IU
(6%)
Vitamin C
22mg
(24%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 60mg | 20% |
| Sodium | 70mg | 3% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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