Czech Cherry Bublanina | Bakes in 40 minutes | Serves 16

Описание: This Biskviitkattega Rabarberikook, or Estonian Rhubarb Cake has a soft custardy topping over the rhubarb and shortcrust pastry base for a combination of sweet and tart dessert that is a perfect treat for afternoon tea or as a comforting dessert.

Adapted from Eestitoit

Serves 16

Ingredients:
100 grams / 3.5 ounces butter room temperature
200 grams / 1 cup superfine/caster sugar
2 teaspoons vanilla extract
330 grams / 6 large eggs room temperature and separated
350 grams / 2 ¼ cups - 1 tablespoon plain flour
50 grams / ½ cup confectioner’s/icing sugar
6 grams / 1 ½ teaspoons baking powder
400 grams / 14 ounces fresh cherries pitted

Directions:
Preheat your oven to 160C/320F and line the base of a baking tin with baking paper.
Grease with a little butter and toss in 1 tablespoon of the flour. Tap the tin to remove any excess.
Toss the butter, sugar and vanilla extract into a large bowl and whip until pale and fluffy, approximately 3 minutes.
Add 1 egg yolk and whip until combined.
Repeat with each egg yolk, combining after each addition. Set aside.
Toss the egg whites and icing sugar in a separate bowl and whip until stiff.
Add ⅓ of the meringue to the egg yolk batter and fold slowly until combined.
Repeat with a further ⅓ of the meringue mixture, until your batter is smooth.
In a small bowl, stir the flour and baking powder together.
Toss the dry ingredients into the wet ingredients and stir slowly until no dry portions remain.
Pour into your prepared tin and smooth out.
Press the cherries into your batter until only the tops of the fruit are visible.
Bake until it’s lightly golden, approximately 40 minutes.
Remove and allow to cool fully.
Slice and serve with a dollop of whipped cream.
Enjoy!

Recipe can be found at https://roamingtaste.com/czech-bublan...

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