As most of you know, I was featured on Martha Stewart Living radio on Sirius Satellite radio today. I was on the air with the lovely Mario Bosquez, former CBS anchor, food extraordinaire and author of "The Chalupa Rules." Besides having great radio presence, he was easy to get along with and we conversed comfortably on air. It really was a pleasure! Here's the recording.
The show was especially gratifying because I had the opportunity to bring in a live sample of one of my dishes. And being that I'm a proud Slovak, I shared a beloved cherry cake dessert called Ceresnova Bublanina. Mario loved it - and went so far as to declare it "irrisistible." The producers also took enthusiastic bites and remarked about the "explosion of cherry flavor." I'm so glad it was a hit!
If you'd like to make it at home, here's the recipe. The beauty behind it is that it's really simple to make, only costing you under an hour to prepare and bake. If you don't have sour cherries for the filling, you can try other berries or even canned apricots. I hope that you too can enjoy this yummy, moist treat.
Ceresnova Bublanina - Slovak Cherry Cake
This airy cherry cake has been enjoyed in my family on many occasions. Whether for birthdays or casual get togethers, we always grace the table (and our guests’ tastebuds) with bublanina. Even our American friends love it and have fun pronouncing the whimsical name. Say it – “Boob-lah-nhi-nah.”
Ingredients (serves 4-6)
1 ¼ cup milk (whole milk is best)
2/3 cup of powdered sugar
5 eggs (separate yolks and whites)
¼ cup of unsalted margarine or butter
1 1/2 cup of all purpose flour
1/2 cup of white flour bread crumbs (extra fine)
1 tsp of baking powder
1 tsp of lemon rind
2 cups of pitted cherries (preserved wild cherries are better because they have more flavor, but make sure to drain them well)
Preheat oven to 370-375 degrees.Combine milk, sugar, egg yolks, melted butter and mix well.
Whisk together the dry ingredients – flour, baking powder and bread crumbs. Add to wet ingredients.
Beat the egg whites to form stiff peaks. Gently fold into the batter. Spread onto a greased baking sheet, lightly dusted with flour.
Toss pitted cherries in some flour and fluff up with your hands. Take the cherries and place them into the batter in a symmetrical pattern (or asymmetrical if you prefer). They soak into the batter quickly so work fast.
Bake for 30 min or when it passes the clean toothpick test. Let cool, cut into squares and dust with powdered sugar.
In addition to this recipe, I also talked about Zenon Taverna's Cypriot Pastichio. Here's the recipe for your reference. You need to devote some time to make it, but the payoff is big!
Great interview! I would love your thoughts on my Haluski post: http://caseyangelova.blogspot.com/2010/02/haluski-and-other-czechslovak-delights.htmlReplyDelete
What size pan do you use for this recipe?ReplyDelete
Congrats on your Martha Stewart living radio appearance. YOU WERE GREAT !!! You sounded even more enthusiastic then you are in writing.ReplyDelete
I commented Casey - what a beautiful Slovak/Czech spread you guys had over there.ReplyDelete
The size of pan you can use for this recipe is a rectangular baking pan (or a pyrex glass dish) 13 x 9 x 2
Thanks Anon for your nice compliment!
Recipe sounds delicious Judes! Cannot wait to try at home :)ReplyDelete
Way to go Foodista! As I listen to your interview.. my mouth is watering! Can't wait to try the recipe.ReplyDelete
Thank you guys - I hope you try this recipe. It's really easy and so yummy.ReplyDelete
My boyfriend and his brother are Slovaks who escaped communist Czechoslovakia and migrated to the US about thirty years ago. They were both THRILLED with this bublanina. I recommend this recipe highly.ReplyDelete
Thanks so much for sharing.