Bublanina with Raspberries
By chef Gulasch
Note: For one cake, choose 4 servings. A classic recipe for the popular dessert of our grandmothers. Fluffy batter with raspberries, perfect as a dessert with coffee.
- 39 min
- total
- Easy
- level
9 min prep · 30 min cook
What you will need
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Raspberry 50 g -
Eggs 0.75 pcs -
Plain Flour 100 g
-
Sugar 60 g -
Milk 60 ml -
Baking powder 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍰✨ Preheat the oven to 180 degrees
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Crack the eggs. Crack the eggs into a bowl.
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Whisk the eggs. Whisk the eggs with the sugar until pale and frothy.
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Add the milk and baking powder. Add the baking powder, milk, and gradually add the flour until a smooth batter forms.
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Grease the baking dish. Grease the baking dish with oil and dust with a little flour (preferably use a wider baking dish).
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Pour the batter into the baking dish. Pour the batter into the greased and floured baking dish, top with raspberries, and bake at 180 degrees for about 30 minutes. To check, insert a skewer - if it comes out dry, the cake is done.
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Serve. Serve 🍽️✨
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