Slovak Cherry Cake

By cuznvin

This airy cherry cake has been enjoyed in my family on many occasions. Whether for birthdays or casual get togethers, we always grace the table (and our guests’ tastebuds) with bublanina. Even our American friends love it and have fun pronouncing the whimsical name. Say it – “Boob-lah-nhi-nah.”

Ingredients

• Ingredients (serves 4-6)
• 1 1/4 cup milk (whole milk is best)
• 2/3 cup of powdered sugar
• 5 eggs (separate yolks and whites)
• 1/4 cup of unsalted margarine or butter
• 1 1/2 cup of all purpose flour
• 1/2 cup of white flour bread crumbs (extra fine)
• 1 tsp of baking powder
• 1 tsp of lemon rind
• 2 cups of pitted cherries (preserved wild cherries are better because they have more flavor, but make sure to drain them well)

Preparation

Step 1

Directions:
Preheat oven to 370-375 degrees.Combine milk, sugar, egg yolks, melted butter and mix well.

Whisk together the dry ingredients – flour, baking powder and bread crumbs. Add to wet ingredients.

Beat the egg whites to form stiff peaks. Gently fold into the batter. Spread onto a greased baking sheet, lightly dusted with flour.
Toss pitted cherries in some flour and fluff up with your hands. Take the cherries and place them into the batter in a symmetrical pattern (or asymmetrical if you prefer). They soak into the batter quickly so work fast.

Bake for 30 min or when it passes the clean toothpick test. Let cool, cut into squares and dust with powdered sugar.