A forgotten recipe according to ČSN: Cherry bublanina, which almost no one bakes anymore
Bublanina is one of the most popular homemade desserts, especially in the summer when we have the opportunity to get fresh fruit. The preparation process is very easy and time-tested, which is also proven by the prescription of the Czechoslovak State Standards. Bublanina also appeared in them.
Why do egg yolks and whites separate?
The basis of the bublanine cake according to this recipe is well-beaten butter with egg yolks and stiff peaks of egg whites. This ensures fluffiness and lightness in the dough. To achieve a great result, use egg whites that are ideally at room temperature.
Carefully add sugar to the prepared snow, which will help create a solid mass that will not fall apart when subsequently mixed into the dough. However, you must work the snow gently, preferably with a spatula, so as not to push out the air that helps the bubbly to be fluffy.
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How to properly prepare a butter base
The “yolk” part is also important. The butter in it should be softened, but definitely do not melt it in the microwave, for example. The temperature is really important. If the butter is too cold, it will not whip well. On the contrary, melted butter will create a heavier dough.
It is best to add the yolks gradually. If you add them all at once, the mixture may curdle. You will know that the mixture is properly whipped when it has significantly increased in volume and is light in color.
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Using wholemeal flour
Although it may seem strange to some, this bublanana does indeed include coarse flour. Although in today's recipes you will more often encounter smooth or semi-coarse flour, the standards clearly specified coarse flour. It is a good idea to sift the flour in advance together with baking powder and vanilla pudding powder. This will aerate the mixture and ensure that all the ingredients are evenly distributed. Don't forget the pudding powder, as it can help keep the dough supple.
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What were the standards?
The Czechoslovak State Standards (ČSN) in the field of gastronomy were a set of standards that regulated various aspects of the food, catering and hospitality industry in the former Czechoslovakia. These standards were introduced to ensure the consistency, quality and safety of food and beverages throughout the territory.
They contained rules for the production, storage, packaging and serving of food, as well as norms for hygiene standards in kitchens and restaurants. They specified, for example, how sirloin steak in cream should be prepared and served, or what ingredients and procedures were necessary for authentic goulash.
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To prepare bublanana according to the standards you will need:
How about this?
Separate the eggs into yolks and whites.
Beat three-quarters of the softened butter with the powdered sugar and gradually beat in the egg yolks. Add the finely grated zest of a carefully washed lemon and, while gradually pouring in the milk, mix in the coarse flour sifted with baking powder and cream powder.
Beat the egg whites until stiff peaks form and gradually add the caster sugar while beating. Gently fold the mixture into the egg whites.
Spread the finished dough into a baking pan greased with the remaining butter and sprinkled with sifted plain flour. Sprinkle with rinsed and drained cherries and place in an oven preheated to 180 °C.
Bake for approximately 25 minutes until golden brown.
Turn the partially cooled bubbly out onto baking paper, drizzle with syrup diluted with boiled water and serve.
