You haven’t eaten such a fluffy fruit cake yet. One ingredient is key

When the fruit season comes, we throw ourselves on baking cakes. Rhubarb, strawberries, blueberries, and cherries are tempting to use them for baking. We have many recipes for fruit cakes in Poland, but sometimes it is worth visiting the neighbors in this matter. When the Czechs feel like something sweet, they bake a bublanin. This fruit cake owes its name to the word “bublin”, which in Czech means a bubble. This perfectly reflects the baking character, which is fluffy, thanks to the air bubbles filling them.

The Czechs bake their cake with fruit based on two flour: smooth (cake with us) and half -grub (with us krupczatka). But not only this mix determines the uniqueness of the bunnych. The real secret of the fluffiness of this fruity dough is the use of kefir and natural yogurt. These are the substitutes for milk and cream, which we often meet in Polish regulations make baking take on character.

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Miko need to use two flour, The recipe for a Czech fruit cake is not complicated. It’s a simple baking, not requiring the use of yeast or kneading creams.

Ingredients:

• 150 g of cake flour;
• 180 g of krupczatka flour;
• 3 eggs;
• 250 g cukru;
• 3 teaspoons of baking powder;
• 5 teaspoons of vanilla (vanilla) sugar;
• 250 ml of kefir or yogurt;
• 500 g seasonal fruits;
• butter to smear the mold;
• icing sugar.

Preparation method:

Wash and dry the fruit. When they dry, yolks from proteins. , and grate the yolks with sugar and vanilla sugar. Mix the grated yolks with protein.

Sift both flour and mix with you, adding baking powder. Add kefir to it and mix, then gently add the egg mass, stirring constantly. The dough is ready.

Grease the form with butter and pour the dough into it. Stretch fruit into them, not only on top, but also inside. Czech fruit cake at 180 degrees for about 30 – 40 minutes. Sprinkle the cake with powdered sugar before serving.