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Bublanina: Slovak cherry and vanilla pudding cake
A Slovak sheet cake with an egg-and-oil batter, cherries, and spoonfuls of cooked vanilla pudding. Bakes in 20–25 minutes; makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20–25 min
- Total time
- 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 sheet pan
- Difficulty
- Easy
Cherry bublanina, a Slovak fruit sheet cake, is a quick cake made with an egg batter containing oil and water, topped with alternating cherries and spoonfuls of cooked vanilla pudding. Coat the fruit in flour before placing it on the batter. The cake bakes for 20–25 minutes at 180 °C (350 °F), so it is ready in about half an hour. You can substitute other fruit for the cherries and chocolate pudding for the vanilla pudding.
Ingredients
For the pudding
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Instructions
Tip: tap a step to mark it as done.
- Beat the eggs with the sugar until foamy. Pour in the oil and water, then stir in the dry ingredients. Spread the batter in a sheet pan that has been greased and dusted with flour or lined with parchment paper.
- Coat the fruit in flour and arrange it over the batter. Spoon the cooked pudding over the top.
- Bake at 180 °C (350 °F) for 20–25 minutes, depending on your oven.
Tip: Shake the flour-coated cherries in a sieve before placing them on the batter; excess flour would leave a white coating on them after baking.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 223 kcal
- Protein
- 3.4 g
- Carbohydrates
- 30 g
- of which sugars
- 18 g
- Fat
- 10 g
- of which saturates
- 1.5 g
- Fiber
- 0.9 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čerešňová bublanina s vanilkovým pudingom – za 30 minút
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