The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It’s a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are raspberries, sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries.
The name Bublanina comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it.
- 100 g unsalted butter, softened
- ½ cup caster sugar, plus 1 tablespoon extra
- 3 eggs, separated
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- zest of 1 lemon
- 1 cup plain flour (all-purpose flour), sifted
- ½ teaspoon baking powder
- 125 g fresh raspberries, plus extra, to serve
- icing sugar (powdered sugar), to dust
- Preheat oven to 180°C. Liberally grease a 1.2 litre ovenproof dish.
- Using an electric mixer, beat butter and sugar until pale. Add egg yolks and beat for 4 minutes or until pale and combined. Add vanilla, sour cream and lemon zest, and beat to combine. Transfer to a large bowl, sift over flour and baking powder, then gently stir to combine.
- In the cleaned, dry bowl of the electric mixer, whisk egg whites to stiff peaks. Gently fold into flour mixture in 3 batches, keeping as much air in egg whites as possible.
- Pour batter into baking dish. Combine raspberries with extra 1 tablespoon sugar and ½ teaspoon water in a bowl. Dot batter with raspberries. Bake for 30 minutes or until golden brown. Serve warm, scattered with extra raspberries and dusted with icing sugar.