Recipe onlinefamilyhomerecipes.com/recipe/bublanina-slovak-fruit-sponge-cake-with-quark/Scan the code to open the recipe on your phone

Baked goods

Bublanina: Slovak fruit sponge cake with quark

Name: Bublanina: Slovak fruit sponge cake with quark
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 tray
Cuisine: Slovak
Ingredients: 250 g Quark (farmer's cheese); 250 g Sugar; 5 Eggs; 1 packet Vanilla sugar (20 g); 100 ml Vegetable oil; 250 g Semi-coarse wheat flour; 1 packet Baking powder (12 g)

A moist quark sponge cake topped with seasonal fruit, such as strawberries or sour cherries. Makes 1 tray; bake for 25–30 minutes at 180°C (350°F).

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 15 min
Cook time: 25–30 min
Total time: 40 min
Temperature: 180 °C (350 °F)
Servings: 1 tray
Difficulty: Easy

Jump to recipe

This fruit bublanina, a Slovak sponge cake, differs from the classic version because quark (farmer's cheese) makes the batter even more moist. Beat the eggs with sugar and vanilla sugar, then gradually add the oil, quark, and finally the flour and baking powder. Pour the batter into a greased and floured baking pan, top with fruit of your choice, such as strawberries and sour cherries, and bake for 25 to 30 minutes at 180 °C (350 °F). It is especially suited to summer, when the first garden fruit ripens.

Ingredients

Quark (farmer's cheese) 250 g
Sugar 250 g
Eggs 5
Vanilla sugar (20 g) 1 packet
Vegetable oil 100 ml
Semi-coarse wheat flour 250 g
Baking powder (12 g) 1 packet

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

In a bowl, beat the eggs with the sugar and vanilla sugar. Gradually add the oil, then the quark, and finally the flour and baking powder.
Spread the moist sponge cake batter in a greased and floured baking pan. Arrange fruit of your choice on top and bake at 180 °C (350 °F) for 25–30 minutes. Check for doneness periodically with a wooden skewer.

Tip: After washing the fruit, dry it thoroughly and toss it lightly with a tablespoon of flour to help keep it from sinking to the bottom of the batter. Let pitted sour cherries drain briefly in a strainer before arranging them on top.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 303 kcal
Protein: 8.1 g
Carbohydrates: 42 g
of which sugars: 25 g
Fat: 12 g
of which saturates: 2.2 g
Fiber: 0.6 g
Salt: 0.3 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: Ovocná bublanina s tvarohom v ceste