This was my first time making the dessert Bublanina. According to Google Translate, Bublanina means “souffle”. So, the Bublanina should have a puffed up and fluffy appearance.
I used a recipe by “Tinks” from www.food.com. The preparation time was only 20 minutes and bake time 35-40 minutes.
Here are the ingredients that I used:
- Splenda Sugar Blend (the recipe calls for sugar)
- Butter
- Flour
- Eggs
- Cream of Tartar
- Salt
- Powdered Sugar
- Orange Peel
- Mixed Berries
This is a picture of what the dessert looked like before I sprinkled powdered sugar on top of the fruit. (While the Bublanina bakes, the fruit is supposed to sink into the batter.)
The recipe called for a 10″x6″x5″ pan. I only had an 8×8 pan handy.
As I looked at the dish in the oven, I saw my fruit had sank into the batter in some places. I was unsure when to pull the dessert out because I did not want the cake to fall.
After 31 minutes of cooking, the cake was ready to pull out of the oven. The edges were a little darker than I like, but the rest was golden brown.
Below is a picture of the finished product.
I am surprised how yummy this dessert tastes with so little ingredients. The Splenda mixture worked well as a sweetener. I chose to use this sweetener because we are trying to limit our sugar intake.
If you are looking for an easy Czech dessert to make, this is definitely a great recipe to try. For my adaptation of this recipe, click on Bublanina
