Bublanina

INSTRUCTIONS

• 1
  First, take all the ingredients out onto the counter to bring them to room temperature (This step is very important to prevent the batter from curdling.).
• 2
  Grease the baking tray with butter and dust with semi-coarse flour.
• 3
  Wash, clean, and pit the cherries.
• 4
  Separate the eggs into two bowls for yolks and whites.
• 5
  Cream the butter with sugar into a nice fluffy foam. Then beat in one yolk at a time and finally the finely grated lemon zest.
• 6
  Mix the plain flour with the baking powder, sift it into a bowl, and stir into the butter mixture.
• 7
  Now whip the egg whites until stiff. Divide them into two parts and gently fold each part into the batter with a whisk (It's better to fold the egg whites into the base in two stages. The base, which contains more flour, tends to be heavy, so the first part of the egg whites serves to dilute it, and only the second to aerate the batter.).
• 8
  Spread the batter evenly in the baking dish, place the cherries on top, and then bake in an oven preheated to 160 °C for 30 minutes.
• 9
  Dust the baked bublanina with powdered sugar and then cut it into squares.