At a glance
This yogurt bublanina comes together quickly with a light, airy batter that's whisked until thick and pale for maximum fluffiness. The most important step is thoroughly beating the eggs with sugar, then gently folding everything together to keep the batter fluffy—no overmixing! Once your fruit goes on top, it's just 30 minutes in the oven to golden, melt-in-your-mouth perfection.
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Prepping the oven and baking dish
First, preheat the oven to 180 °C (top/bottom heat). Grease a round baking dish (about 24 cm) thoroughly with butter or a neutral oil, then dust it with plain flour, tapping out any excess.
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The base of a fluffy batter
In a bowl, whisk the eggs with the granulated and vanilla sugar until thick and pale. This step is key to getting that perfect fluffiness, so whisk really thoroughly, ideally with a balloon whisk.
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Adding the liquid ingredients
Gradually and gently whisk the vegetable oil, plain yogurt and freshly grated zest of an organic lemon into the egg foam. Give it just a quick final whisk to keep the batter light and airy.
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How it went
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