It’s been a little over week since I finally started to settle in my now furnished apartment after sleeping on a couch or air mattress for 6 weeks straight. Naturally, not being able to cook or bake anything for several weeks, I started to long for things I haven’t had in some time, like one of Slovak all time classic desserts – čerešňová bublanina (Cherry cake). I’ve had few pounds of cherries, have been working hard all day and needed a mind reset, so what better way to do it than bake something that you grew up eating all the time but haven’t had probably in 10 years.
There are so many versions of this recipe and anyone you’ll ask, will probably give you a different one, the way their grandma used to make it. Honestly, there isn’t a bad version, I think they are all equally delicious in their own way. Here is the recipe that I used today.
Ingredients
- 1 ¼ cup milk (whole milk is best)
- 2/3 cup of powdered sugar
- 5 eggs
- ¼ cup of unsalted margarine or butter
- 2 cups of all purpose flour
- 1 tsp of baking powder
- 1 tsp of lemon zest
- 2 cups of pitted cherries
Instructions
- Preheat oven to 370-375 degrees.
- Mix well together sugar with egg yolks to which add later melted butter and warm milk.
- Add lemon zest.
- Whisk together flour and baking powder and add to wet ingredients.
- Beat the egg whites to form stiff peaks and gently fold into the batter.
- Spread onto a greased baking sheet, which you lightly dusted with flour.
- Toss pitted cherries in a little bit of flour, shake off the excess, then place them into the batter rather fast, since they tend to sink quickly.
- Bake for 30 min or when it passes the clean toothpick test.
- Let it cool off, cut into squares and dust with powdered sugar mixed with vanilla sugar if you have some on hand.
As you can see, all in all, it’s a very easy and fast recipe that you can modify as you like. You can use any seasonal fruit, like apricots or berries, or you can add cocoa into your batter as well. It’s a perfect summer dessert because it’s so light and airy, and not to mention, sooooo moist.
Dobrú chuť!