Bublanina (Fruit bubble cake)
The name ‘Bublanina’ comes from the Czech word ‘bublina’ which means ‘bubble’, referring to the cake’s light and airy texture.
Bublanina has been a beloved dessert in Czechia for generations, and there are many variations of the recipe. Some versions use a yeast-based dough, while others use a lighter sponge cake batter. Some recipes call for the addition of whipped cream or a sprinkling of cinnamon on top – you won’t catch us saying no to that.
www.cooklikeczechs.com
This recipe uses high-fat cream to keep the cake moist. We tested this recipe and can confirm it is pretty yummy. And moist. Perfect with fresh strawberries!
sundaybaker.co
Mark’s recipe features cherries and apricots, finished with a Czech drobenka crumb topping.
wheat-free-meat-free.blogspot.com
If any of your party guests are allergic or sensitive to gluten, whip up this gluten-free Bublanina and be their hero forever!
www.thisiscoco.com
Coconut ambassador Erika shares this vegan recipe using coconut sugar, coconut cream, and coconut oil.