Bublanina – Czech Fruit Sheet Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
12 slices
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Calories
245 kcal
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Cuisine
Czech
Bublanina – Czech Fruit Sheet Cake
Description
The Bublanina – Czech Fruit Sheet Cake combines room-temperature eggs beaten with sugar until foamy and light, folded with flour, baking powder, heavy cream, and lemon zest. This batter produces a light, airy texture when baked. Fresh strawberries arranged on top lend bright, juicy bites that contrast with the soft crumb beneath.
The baking process at 340 °F yields a gently golden cake with a tender interior supporting the fruit. The lemon zest adds a citrusy note that complements the strawberries’ sweetness. This cake’s texture is moist and delicate, making it a traditional option for showcasing seasonal fruit.
Serve Bublanina fresh or within a few days of baking, either at room temperature or chilled. It pairs well with tea or coffee and can be dusted with powdered sugar before serving. Variations include swapping strawberries with other small fruits like raspberries or cherries.
Store covered on the counter up to two days or refrigerate slices in an airtight container for up to five days to maintain freshness.
Ingredients
- 1 cup heavy cream fat content over 30 %
- 3 medium egg at room temperature
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 Tablespoon lemon freshly grated, zest
- 3 cups strawberry smaller pieces, fresh
Misc.:
- ½ Tablespoon butter to grease the baking dish
- 2 Tablespoon breadcrumbs or flour to dust the baking dish, fine
- 2 Tablespoons powdered sugar to dust Bublanina before serving
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
- The recipe yields about 12 pieces from a 9x13-inch pan.
- Store the cake covered on the counter and consume within two days for best freshness.
- Alternatively, refrigerate sliced portions in an airtight container to keep up to five days.
- Other small summer fruits like cherries, raspberries, or blueberries can be used instead of strawberries.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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