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Bublanina with mandarins, raspberries and quark – a moist and juicy classic

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Bublanina with mandarins, raspberries and quark – a moist and juicy classic

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  • Easy to prepare
  • 10 portions
  • 50 minutes
Jan, 21. 12. 2025

Recipe for a refreshing summer bublanina with a quark filling that anyone can make

This quark bublanina with canned mandarins and fresh raspberries is an enhanced version of the traditional Czech classic. The combination of delicate batter, juicy fruit and creamy quark creates a perfectly balanced dessert that delights at family gatherings, weekend coffee or as a sweet reward after lunch. The preparation is simple and quick, yet the result looks and tastes like it’s from a patisserie.

For 10 portions

Ingredients

For the batter:

Quark filling:

For garnish:

Preparation procedure

  • Preparing the batter Beat the eggs with the sugar and vanilla sugar until foamy. Add the oil, milk and finally gradually fold in the flour mixed with the baking powder. You will get a smooth, slightly runny batter.
  • Quark filling Mix the quark with the egg, sugar, vanilla sugar and cream. The filling should have a creamy consistency – ideal for spreading with a spoon or piping with a bag.
  • Assembling the bublanina Line the baking tray with baking paper or grease and flour it. Pour in the batter and spread it evenly. Arrange the mandarins and raspberries on top. Apply the quark filling between the fruit.
  • Baking Bake in a preheated oven at 180 °C for 30–35 minutes. Check with a skewer – it should come out dry.
  • Serving Once cooled, dust the bublanina with powdered sugar and cut into squares.

Total preparation time: 50 minutes

Preparation time: 15 minutes

Baking time: 35 minutes

Number of servings: approx. 20 squares (1 tray 30×40 cm)

Conclusion

This mandarin-raspberry bublanina with quark is wonderfully moist, colorful and full of freshness. It’s suitable for any occasion – from a family celebration to an ordinary Sunday afternoon. The recipe is simple, but the result will please not only the taste buds but also the eye. We recommend baking a double batch – the first one disappears in no time.

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