Name: Fluffy bublanina with quark and sour cherries – a summer classic on a baking sheet
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 3 eggs; 180 g granulated sugar; 200 ml milk; 170 ml oil; 370 g plain flour; 1 packet vanilla sugar; 1 teaspoon baking powder; 250 g soft low-fat quark; 50 g powdered sugar; 1 egg; sour cherries, cherries or other fruit to taste

Preparation procedure

Preparing the batter In a bowl, whisk the eggs with the granulated sugar until light and frothy. Then gradually whisk in the milk and oil. Finally add the sifted flour mixed with the vanilla sugar and baking powder. Stir everything into a smooth batter.
Preparing the quark filling In a separate bowl, mix the quark, powdered sugar and egg. Stir until a smooth cream forms.
Assembling the cake Pour the batter onto a baking sheet lined with parchment paper. Using a spoon, dollop the quark mixture onto the batter. Finally, top the cake with sour cherries or other fruit to taste.
Baking Bake in an oven preheated to 180 °C for about 30 minutes, until the surface is golden and a skewer inserted into the center comes out dry.

Total preparation time

15 minutes preparation + 30 minutes baking = 45 minutes

Number of servings

12 servings

Recipe conclusion

This bublanina is a great way to use up seasonal fruit. The quark gives the cake moisture, while the sour cherries provide a refreshing tartness. Whether you make it for Sunday or just for an afternoon coffee, it will always delight the whole family. If you have an excess of cherries or sour cherries, be sure to save this recipe — it will become your summer staple.