HOW TO MAKE A RASPBERRY "BUBBLE" CAKE (Bublanina)

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: blackberries

Frozen raspberries are more accessible year-round.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

Add butter and sugar to a bowl and mix until creamy and paler in color.

Add 3 egg yolks and mix for 2-3 minutes until fluffy.

Add lemon rind, vanilla, and sour cream, mixing for about a minute until well combined.

Sift in flour and baking powder, then gently fold it through.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold in a third of the egg whites at a time into the mixture until incorporated.

Pour the mixture into a greased baking dish, smoothing it over and shaking to even it out.

Arrange raspberries on top of the batter.

Bake in the oven for 30-35 minutes.

Let it cool slightly and dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens