Name: Fluffy bublanina with quark and fruit: light batter, strawberries and blueberries
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: 3 eggs; 180 g granulated sugar; 200 ml vegetable oil; 200 ml milk; 370 g all-purpose flour; 2 tablespoons cornstarch; 1 packet vanilla sugar; 1 packet baking powder; 250 g soft quark; 55 g powdered sugar; 2 tablespoons milk; 1 egg; fresh strawberries, chopped; fresh blueberries; powdered sugar for dusting

Preparation procedure

Preparing the batter Beat the eggs with the granulated sugar until pale and fluffy. With the mixer running, slowly stream in the oil and then the milk. In a bowl, mix the flour, cornstarch, vanilla sugar and baking powder. Gradually beat the dry mixture into the wet ingredients until a smooth batter forms.
Quark filling Whisk the quark, powdered sugar, milk and egg into a smooth cream.
Assembling the cake Grease and dust with flour a baking sheet or pan 20 × 30 cm. Pour in half of the batter and smooth it out. Spread the quark cream evenly, sprinkle the strawberries and blueberries and cover with the remaining batter.
Baking Bake in a preheated oven at 180 °C for approximately 45–50 minutes until golden. Test with a skewer in a spot without quark or fruit.
Finishing Let cool briefly, transfer to a wire rack and dust with powdered sugar before serving.

Total preparation time 75–85 minutes

Number of servings 12–16 (sheet or pan 20 × 30 cm)

Tips for a reliable result:

If the fruit is very juicy, pat it dry lightly or lightly dust the first layer of batter with starch.
For a fresh flavor, add finely grated lemon zest to the batter.
Do not over-thin the quark layer so it does not sink during baking.

Conclusion:

This bublanina with quark combines the simplicity of the cup-style method with a patisserie effect. The airy batter, creamy center and the pair of fruits make it a versatile cake suitable for any season. Save the recipe among your favorites and vary the fruit to taste.