Slovak Bublanina

Ingredients

In Slovak cuisine, Bublanina follows a similar preparation method as the Czech version. However, the choice of fruits may vary based on seasonal availability and personal preference. Slovak Bublanina often features local fruits like cherries, plums, or berries, which add a distinct flavor to the cake. Additionally, the Slovak version may have a slightly different texture due to variations in ingredient proportions. We alse have the original recipe for Bublanina, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt
• 2 cups (300g) fresh fruits (cherries, plums, berries, etc.) 2 cups (300g) fresh fruits (cherries, plums, berries, etc.)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, beat the egg yolks until pale and creamy. Add the melted butter, milk, and vanilla extract, and mix well.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. 5.
   In another bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the batter until no streaks remain.
7. 7.
   Pour the batter into the prepared cake pan and evenly distribute the fresh fruits on top.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the Bublanina with powdered sugar.
11. 11.
    Slice and serve.

Treat your ingredients with care...

• Fresh fruits — Choose ripe and seasonal fruits for the best flavor and texture.
• Egg whites — Make sure the bowl and beaters are clean and free from any traces of fat to achieve the best results when beating the egg whites.

Tips & Tricks

• You can add a touch of lemon zest or almond extract to the batter for extra flavor.
• Experiment with different combinations of fruits to create your own unique Bublanina.
• Serve the Bublanina slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Leftover Bublanina can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Slovak Bublanina as a centerpiece dessert for family gatherings or special occasions. Slice it into wedges and present it on a cake stand or a decorative platter. Dust each slice with powdered sugar for an elegant touch.

Presentation advice

To enhance the presentation, arrange a few fresh fruits on top of the Bublanina before dusting it with powdered sugar. This will add a pop of color and make the cake even more visually appealing.