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Baked goods

Sour cherry cake with breadcrumbs

Name: Sour cherry cake with breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 baking pan
Cuisine: Slovak
Ingredients: 150 g Butter; 150 g Sugar; 150 g Breadcrumbs; 4 Eggs; 1/2 packet Baking powder; 300 g Sour cherry compote (canned sour cherries)

A sour cherry sheet cake made with breadcrumbs instead of flour and lightened with beaten egg whites. Makes one pan of cake.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Temperature: 180 °C (350 °F)
Servings: 1 baking pan
Difficulty: Easy

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This sour cherry cake with breadcrumbs and beaten egg whites is a simple bublanina, a Slovak fruit cake, made with breadcrumbs instead of flour. The egg yolks are mixed with breadcrumbs, then beaten egg whites are folded in, followed by butter, sugar, baking powder, and canned sour cherries. The batter is poured into a greased baking pan and baked at 180 °C (350 °F) until golden, then dusted with powdered sugar. These fruit cakes are familiar from our grandmothers' kitchens, and you can replace the sour cherries with a different fruit each time.

Ingredients

Butter 150 g
Sugar 150 g
Breadcrumbs 150 g
Eggs 4
Baking powder 1/2 packet
Sour cherry compote (canned sour cherries) 300 g

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Instructions

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Mix the egg yolks with the breadcrumbs, then fold in the beaten egg whites.
Add the sugar, butter, baking powder, and sour cherries. Mix together and pour into a greased baking pan.
Bake in an oven preheated to 180 °C (350 °F) for about 30 minutes, until golden. Dust the finished cake with powdered sugar and serve.

Tip: Use melted, lukewarm butter, and gently fold it and the sugar into the egg white mixture with a spatula so the cake stays light and does not deflate.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 289 kcal
Protein: 5.1 g
Carbohydrates: 33 g
of which sugars: 17 g
Fat: 16 g
of which saturates: 8.8 g
Fiber: 1.0 g
Salt: 0.5 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: Višňový koláč zo strúhanky a bielkového snehu