BUBLANINA ( Slovakia )
1 sweet spoon butter
4 eggs (yellow and white separated)
150 gr (3/4 water glass) sugar
1 small lemon shredded bark
2 sweet spoon lemon juice
1 tea spoon of vanilla vanilla
120 gr (1 glass of water) swelling flour flour flour (sieved)
180 gr sourdoughs (squeezed through canned sour cherry and pickled seeds)
First heat your oven to medium temperature (180 ° C). Lightly oil a cake of 25 cm.
Beat egg whites in a large bowl to a pale color with a wire electric beater, add the flour with a wooden spoon, mixing sugar, lemon raspberry jam, lemon juice and vanilla.
In a separate subject, tie the eggs until the eggs are solid. Pour egg whites with a spoon into a egg-wrapped mixture and add the oatmeal.
Pour the dough into the oiled pan, bake in the middle section of the oven and cook for 45-50 minutes. Check if the cakes are cooked by dipping a skewer (if your skewer is clean and your cake is fried, the cake is ready).
You take it from the celery and wait with it on a wire grid until it cools down.