Bublanina, a Czech sponge cake, which has a similar texture to coffee cake and is reminiscent of a French clafoutis, is pleasing to the eye and even more pleasing to the palate with its light, airy batter gently kissed with hints of lemon and vanilla.In keeping with tradition, it’s dappled with the best summertime has to offer—gleaming dark cherries, juicy blackberries, and tart raspberries, which nestle gently into the tender cake as it bakes.It gets its name from the Czech word for “bubble,” referring to the way the batter rises up and gently envelops the fruit.

A dusting of confectioners’ sugar is the final touch to this delicately understated and always delectable Bublanina.Click here to download a printable PDF of this lesson, or keep scrolling to view our digital lesson.INGREDIENT BREAKDOWN Excellent recipes require wonderful ingredients.

Here’s how our recipe’s ingredients contribute to making the very best Bublanina.UNBLEACHED CAKE FLOUR: Unbleached cake flour makes a more tender cake than all purpose flour because cake flour is made from soft wheat.With a 5% to 8% protein content, unbleached cake flour provides an ideal amount of protein, giving our Bublanina the perfect structure.

BAKING POWDER: Most baking powders are double-acting, meaning the reaction occurs twice, using two different acids.The first is a quick reaction when

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