Name: Delightful Summer Fruit Bublanina
Prep time: 26 min
Cook time: 65 min
Total time: 96 min
Yield: 8
Cuisine: Czech
Ingredients: 50 gram Cherries; 100 gram Granulated Sugar; 50 gram Raspberries; 20 gram Sliced Almonds; 100 gram Oats; 50 gram Blueberries; 2 piece Chicken Eggs; 200 gram Vegetable Fat, Butter Flavor; 150 gram Brown Cane Sugar; 200 gram Fresh Whole Milk (3.5% Fat); 12 gram Baking Powder; 300 gram Medium-Fine Wheat Flour; 50 gram Redcurrants

Bublanina with Summer Fruit and Crunchy Crumble

Step-by-step method

Let’s cook

At a glance

You're making a beautiful Czech cake loaded with fresh summer fruit and topped with a crunchy almond-oat crumble. The main time investment is whipping the eggs until airy and then baking for 45 minutes, but the prep is straightforward – just mix the batter, layer it with fruit, crumble the topping by hand, and bake.

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Whip the eggs

Whip the eggs together with the cane sugar in a stand mixer fitted with the whisk attachment. Beat until the mixture thickens and turns pale and airy.

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2 piece
Chicken Eggs

150 gram
Brown Cane Sugar
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Add the melted fat

Add the melted margarine (hera) and milk. Whisk again until all the ingredients are combined.

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100 gram
Vegetable Fat, Butter Flavor

200 gram
Fresh Whole Milk (3.5% Fat)
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Make the batter

Thoroughly mix the baking powder into the flour. Sift it into the prepared mixture in the stand mixer. Mix again until you have a smooth batter.

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12 gram
Baking Powder

300 gram
Medium-Fine Wheat Flour

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Grease and dust the tin well

Grease the cake tin with margarine and dust it with fine plain flour. Work carefully so that no spot is left dry, otherwise the bublanina may stick.
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Add the fruit

Pour the batter into the tin and smooth the surface. Scatter the fruit over the top – fresh or frozen.

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50 gram
Redcurrants

50 gram
Blueberries

50 gram
Raspberries

50 gram
Cherries
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Make the crumble

Rub together the sugar, fine oats and margarine, ideally by hand, until you get a crumbly mixture. Add most of the sliced almonds and mix again. Sprinkle the crumble evenly over the fruit, then scatter the remaining almond flakes on top.

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100 gram
Granulated Sugar

100 gram
Oats

100 gram
Vegetable Fat, Butter Flavor

20 gram
Sliced Almonds
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Bake

Bake in an oven preheated to 180 °C for 45 minutes. Leave to cool completely.

Step-by-step method

At a glance

Whip the eggs

For this step

Add the melted fat

For this step

Make the batter

For this step

Grease and dust the tin well

Add the fruit

For this step

Make the crumble

For this step

Bake

Bublanina with Summer Fruit and Crunchy Crumble

Ingredients — what you'll need

What's in it?

About this recipe

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