Soft & Fluffy Yogurt Bublanina with Fruit
·Prepping the oven and pan
First, preheat the oven to 180°C (top/bottom heat). Grease a round pan (about 24 cm) thoroughly with butter or a neutral oil, then dust it with plain flour. Tap out any excess.
The base of the fluffy batter
In a bowl, whisk the eggs with granulated and vanilla sugar until you get a thick, pale foam. This step is key to a perfectly fluffy result, so whisk thoroughly, ideally with a balloon whisk.
Adding the liquid ingredients
Gradually and gently whisk the vegetable oil, plain yogurt and freshly grated zest from an organic lemon into the egg foam. Give it just a brief whisk to keep the batter light and airy.
Folding in the flour
Finally, gently fold the flour mixed with baking powder into the liquid batter using a spatula or a K-beater. Mix only until the ingredients are just combined.
Assembling with fruit
Pour the smooth batter into the prepared pan and spread it out evenly. Arrange your fruit of choice on 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 almond flakes or cane sugar. Bake in the preheated oven for about 30 minutes. Check it's done with a skewer. Once baked, let it cool for a while in the pan.