Summer Fruit Bubblanina with Crunchy Crumble

Step-by-step method

At a glance

You're making a light, airy sponge cake loaded with fresh summer berries and topped with a buttery oat crumble—the fruity-meets-crunchy combo is what makes this Czech bubblanina so irresistible. The most important step is thoroughly greasing and flouring your tin so the cake releases cleanly, and don't skip hand-rubbing the crumble topping to get that perfect crumbly texture.

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Whisk the eggs

Whisk the eggs 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 fat

Add the melted baking fat and milk. Keep whisking until everything is well 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 mixture in the stand mixer and 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 flour the tin thoroughly

Grease the cake tin with baking fat and dust it with plain flour. Work carefully so that not even a small patch is left uncovered, otherwise the bubblanina 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 baking fat, ideally by hand, until you get a crumbly mixture. Stir in most of the flaked almonds. Sprinkle the crumble evenly over the fruit, then scatter the remaining flaked almonds over the top.

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100 gram
Caster sugar

100 gram
Rolled 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. Let it cool before serving.

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Summer Fruit Bubblanina with Crunchy Crumble

Name: Juicy Summer Fruit Bubblanina
Prep time: 24 min
Cook time: 60 min
Total time: 87 min
Yield: 8
Cuisine: Czech
Ingredients: 2 piece Chicken Eggs; 150 gram Brown Cane Sugar; 200 gram Vegetable Fat, Butter Flavor; 200 gram Fresh Whole Milk (3.5% Fat); 12 gram Baking Powder; 300 gram Medium-Fine Wheat Flour; 50 gram Redcurrants; 50 gram Blueberries; 50 gram Raspberries; 50 gram Cherries; 100 gram Caster sugar; 100 gram Rolled oats; 20 gram Sliced Almonds

bohynekuchyne

Prep 24 min Cook 1 h

13 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

What's in it?

516 kcal

Calories

73 g

Carbohydrates

21 g

Fats

9 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

When it comes to soft fruit, my favourite thing to bake is bubblanina and other fruit cakes topped with crumble – somehow they just go together. For today's bubblanina you could easily use plums, pears or wild strawberries instead. There are no limits to your imagination. I use a cake tin about 28–30 cm in diameter.

Vegetarian Desserts Czech

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Step-by-step method

At a glance

Whisk the eggs

For this step

Add the fat

For this step

Make the batter

For this step

Grease and flour the tin thoroughly

Add the fruit

For this step

Make the crumble

For this step

Bake

How it went

Nobody has tried this recipe yet

Summer Fruit Bubblanina with Crunchy Crumble

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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