Are you asking yourself, what is bubble cake or what is red currant? Bubble cake is, called in Czech “bublanina”, sort of batter, that kind of bubbles up around the fruit you bake it with 😃. It is a simple sort of sponge cake baked on flat baking sheet and you usually bake it with any kind of seasonal fruit. Often with strawberries, peaches, cherries, blueberries and red currant as well!
Red currant is a small, round shaped berries with sour (tart) & very little sweet taste. And here you go, now you know what is bubble cake and red currant. Well the picture says it all 😊.
You are gonna love this cake, it’s so soft and bubbly and the the red currant compliments well the cake, with it’s sour-sweet taste. Really lovely and easy recipe for summery days like these. And you don’t have to use as a fruit only red currant, you may use whatever is in the season, or what your local farms or grocery stores offers. Most of the time, I make this cake in summer, when fresh local fruit is available. Little tip, if your fruit is a bit sour (as red currant can be), sprinkle little bit of icing sugar on the top of the batter, before you put it in the oven. Also, this recipe calls for very simple ingredients, that you surely will have on hand…as I said you can use blueberries, peaches, cherries, strawberries…what fruit you have on hand.
- 5 eggs (separate egg yolks from egg whites)
- 220 g / 1 cup sugar
- 250 g / 2 cups flour
- 5 Tbsp hot water
- 3 cups washed and stemmed red currant (or other fruit)
- icing sugar
- Preheat oven on 177 C/350 F, middle rack positioned.
- In a large bowl, mix egg yolks with half of the sugar, until white and soft texture created ( about 10 minutes).
- Continue beating the eggs yolks on low speed and add hot water, spoon by spoon.
- In another bowl, beat the egg whites, until white peaks are created. In the middle of beating the egg whites, add other half of the sugar and keep mixing until sugar is well incorporated and white peaks are created.
- Now, by alternating, in the egg yolk & sugar mixture, fold in the egg whites and flour.
- Pour the batter onto the baking sheet 35 x 25 cm ( 14′ x 10″), covered with parchment paper.
- Scatter randomly red currant on the top of the batter. ( You can use any kind of berry fruits or peaches).
- Sprinkle with icing sugar (about 1 Tsp), before baking it in the oven (optional).
- Bake for 35-40 minutes, or until the inserted toothpick comes out clean. Please adjust the timing according to your oven. Some ovens might bake faster, for example convectional).
- Let cool on wire rack and sprinkle again with icing sugar, cut into squares and serve!
Don’t forget to let me know, how it went. Leave a comment down below & have a wonderful day!