Bublanina

Instructions

• 1
  Preheat the oven to 180 ºC. Grease the baking dish with butter and dust with coarse flour.
• 2
  Separate the eggs into yolks and whites. Whisk the egg whites into stiff peaks. In a stand mixer with a balloon whisk, beat the egg yolks with sugar and vanilla sugar until light and frothy. Add both types of flour mixed with baking powder. Pour in the milk and mix until a smooth batter forms. Remove the bowl from the mixer and carefully fold in the egg white peaks by hand.
• 3
  Slowly pour the batter into the greased and floured baking dish and arrange the pitted cherries on top. Place in the preheated oven and bake for approximately 30 minutes until golden brown.
• 4
  Before serving, dust the Bublanina with powdered sugar.
• 5
  You will need a baking dish measuring 22×28 cm. The egg whites must be so stiff that they don't move even when you turn the bowl upside down. Beat the egg yolks until the mixture turns pale. You must grease the baking dish very thoroughly, otherwise the Bublanina will stick to the sides and tear when removed. You can layer the cherries, the Bublanina will be juicier. Just leave a small edge of batter without cherries. How do you know if the Bublanina is done? Stick a skewer into it – if no batter sticks to it, you can remove the Bublanina from the oven and let it cool. If the skewer is sticky, return the baking dish to the oven for a little longer. Cut the Bublanina only when it has cooled, otherwise the batter will collapse. You can also make excellent Bublanina with sour cherries, strawberries, mirabelle plums, or blueberries.