Cherry bublanina
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ingrediencie
Cesto for cake
150 g icing sugar for sprinkling 1 packet vanilla sugar 2 pcs egg 75 g butter 300 g semi-coarse wheat flour 1 packet baking powder with cream of tartar 200 ml lukewarm milk salt – a pinch for the egg whites
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500 g fresh cherries
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It’s cherry season, so why not bake a bubbly. However, you can substitute any other fruit for the cherries in this recipe
1.
First, mix the room temperature butter with the granulated and vanilla sugar, then add the egg yolks and beat everything together until foamy.
2.
In batches, alternately add lukewarm milk and sifted flour mixed with baking powder. Finally, carefully stir in by hand the stiff egg whites beaten with a pinch of salt.
3.
Spread the dough on a baking tray lined with baking paper or greased and floured, smooth with a spatula and place the pitted cherries on top.
4.
Place the tray in an oven preheated to 180°C and bake for about 35-40 minutes, or according to your oven.
5.
Place the baked cake on a wire rack and allow to cool, then slice and sprinkle with icing sugar. Enjoy!
