MAIN INGREDIENTS
Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic.
The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots.
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Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a variety of different fruits such as cherries, strawberries, blueberries, apricots, and fragrant plums and pears. The sponge is occasionally lightly flavored with vanilla or lemon zest, pairing perfectly with the delicate sponge and succulent fruits.
It is typically consumed warm, and it is often dusted with a thin layer of powdered sugar before serving. Although it is not lavish and sophisticated, bublanina is one of the most famous desserts in the area. It is commonly prepared at home as an everyday dessert or a quick sweet treat, but the cake can also be found in traditional Czech bakeries.
VARIATIONS OF Bublanina
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Exclusively associated with Easter, this traditional Czech cake is prepared with a simple egg-based batter that is baked in a lamb-shaped mold. The buttery, light sponge is occasionally enriched with dried fruit or colorful jelly bits, and the whole cake is either lightly dusted with powdered sugar or covered in chocolate.
Since it symbolizes rebirth and the victory of life over death, the sweet beránek is served as the main dessert on Easter Sunday.
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