Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Soft & Fluffy Yogurt Bublanina with Fruit
· 8 servings
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.
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.
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.
Folding in the flour gently
Finally, gently fold the flour mixed with baking powder into the liquid batter using a spatula or K-beater. Mix only until just combined.
Assembling with fruit
Pour the smooth batter into the prepared dish and spread it out evenly. Arrange your fruit of choice over the top. If it's particularly juicy, you can lightly toss it in flour first.
Baking to golden perfection
You can sprinkle the top of the bublanina with sliced almonds or cane sugar. Bake in the preheated oven for about 30 minutes. Check it's done with a skewer. Once baked, let it cool briefly in the dish.