Bublanina – Czech Fruit Sheet Cake

Bublanina – Czech Fruit Sheet Cake

When summer fruits begin to ripen in June, it means one thing for Czech bakers: it's bublanina time! Let's bake this traditional Czech coffee cake full of juicy fruit together. Everyone can make bublanina cake with my simple recipe!

Course Sweet Pastry

Cuisine Czech

Keyword Czech pastry, Fruit cake

Prep Time 20

Cook Time 35

Total Time 55

Servings slices

Calories 245kcal

Author Petra Kupská

Ingredients

1 cup heavy cream (240 ml) fat content over 30 %
3 eggs at room temperature
2 and ¼ cups all-purpose flour (290 g)
1 cup granulated sugar (200 g)
1 tsp baking powder
1 Tablespoon lemon zest freshly grated
3 cups fresh strawberries (about 15oz/420g) smaller pieces

Misc.:

1 Tablespoon butter to grease the baking dish
1 Tablespoon fine breadcrumbs or flour to dust the baking dish
2 Tablespoons powdered sugar to dust bublanina before serving

Instructions

Wash the strawberries under running water and remove any remaining dirt. Remove the green hull and leave the strawberries in a colander to drain.
Grease a baking tray with a piece of butter or other fat and dust with fine breadcrumbs or plain flour.
Crack the eggs, warmed to room temperature, into a large bowl. Using a hand mixer fitted with the whisk attachment beat the eggs until foamy. Gradually add the granulated sugar while increasing the speed. Be patient, this process takes about five minutes. Don't be afraid to set the mixer to a higher speed.
Reduce the blender speed to the minimum. Gradually add the flour mixed with baking powder and heavy cream to the beaten egg foam. Stir continuously. Finally, add the lemon zest.
Pour the semi-liquid batter onto the prepared baking sheet. Cover with drained strawberries.
Place the bublanina in an oven preheated to 340°F/170°C (lower and upper heating). Bake for about 30 minutes, until the surface turns golden brown.

Notes

Makes about 12 pieces.
Fits into a 9x13 inches baking pan.
SERVING: Allow the strawberry bubble cake to cool, dust with icing sugar, cut into approximately 4 inches (10 cm) square slices, arrange them on a dessert plate, and serve with a cup of coffee or tea.
STORAGE: Store covered in a baking dish, leaving it on the kitchen counter. Or cut the cake into slices, and place them in an airtight container in the fridge. This way, bublanina will keep for up to five days.
Besides strawberries, make bublanina with any other small summer fruit, classically with pitted cherries, raspberries, currants, blueberries, or a mix of these.

Nutrition