Ingredients
| 120 g Wholegrain spelt flour 80 g semi-coarse flour 160 g cane sugar 4 eggs 5 TBSP hot water 2 TSP baking powder (ca. 10 g) BIO lemon peel you can add vanilla sugar about 1 kg fruit (cherries, currant, blueberries,...) |
How to prepare
Many of you have their summer memories connected with visiting your grandmothers and with trays with the aroma of eggs, sugar and baked fruit. This traditional dessert, allowing for the fruits of our garden work to be used, can be prepared using the wholegrain flour as well.
Separate the yolks from the whites. Whip the yolks with water and sugar until foamy. Whip the whites and a pinch of salt into firm snow and stir it into the foam. Carefully add the prepared mix of flours and baking powder last. Pour the dough onto a dusted baking tray and spread the fruit all over it. The fruit should not be moist. Bake for about 30 minutes at 170-180 °C.
The bubble cake probably will not be comparable to your grandmother’s one, because not many grandmothers bake with wholegrain flour, but it is excellent as well.
