Bublanina ako od babičky

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Dnes je nedeľa. Janka je doma a má chuť na niečo sladké. Vonku prší a Janka premýšľa, čo robiť. Zrazu si spomenie na svoju babičku. Babička vždy v nedeľu piekla bublaninu.

"To je dobrý nápad!" povie Janka. "Upečiem bublaninu ako moja babička."

Janka ide do kuchyne a vyberá ingrediencie: vajcia, cukor, múku, olej a mlieko. V chladničke nájde čerstvé čerešne, ktoré kúpila včera na trhu.

"Bublanina s čerešňami je najlepšia," hovorí si Janka.

Najprv rozdelí vajcia na žĺtky a bielky. Z bielkov a štipky soli vyšľahá tuhý sneh. "Babička vždy hovorila, že sneh musí byť taký tuhý, aby sa miska mohla obrátiť hore dnom a sneh nevypadne," spomína si Janka.

Potom v druhej miske vyšľahá žĺtky s cukrom. Pridá olej, mlieko a múku s práškom do pečiva. Na koniec jemne primieša sneh z bielkov.

"Toto je tajomstvo babičkinej bublaniny," hovorí Janka. "Sneh robí koláč ľahký a nadýchaný ako obláčik."

Janka naleje cesto na plech a na vrch uloží čerešne. Trochu ich zatlačí do cesta. Potom dá plech do rúry a pečie 30 minút.

Celý byt vonia. Tá vôňa pripomína Janke detstvo a nedeľné popoludnia u babičky. Keď je koláč hotový, Janka ho vyberie z rúry. Je krásne zlatý. Po vychladnutí ho posype práškovým cukrom.

Janka si sadne ku oknu s kúskom bublaniny a šálkou kávy. Vonku stále prší, ale v byte je teplo a príjemne. Prvé sústo je úžasné – koláč je mäkký, nadýchaný a čerešne sú sladké.

"Presne ako od babičky," povie Janka spokojne. "Na jeseň skúsim bublaninu so slivkami a v zime s mrazenými malinami."

Janka je šťastná. Dnes sa naučila pripraviť tradičný slovenský koláč – bublaninu, ktorá nikdy nesklame.

Bublanina Like Grandma's

Today is Sunday. Janka is at home and craves something sweet. It's raining outside and Janka is thinking about what to do. Suddenly she remembers her grandmother. Grandmother always baked bublanina on Sundays.

"That's a good idea!" says Janka. "I'll bake bublanina like my grandmother."

Janka goes to the kitchen and takes out the ingredients: eggs, sugar, flour, oil, and milk. In the refrigerator, she finds fresh cherries that she bought yesterday at the market.

"Cherry bublanina is the best," Janka says to herself.

First, she separates the eggs into yolks and whites. She beats the egg whites with a pinch of salt until stiff peaks form. "Grandmother always said that the beaten whites should be so stiff that you can turn the bowl upside down and they won't fall out," Janka remembers.

Then in another bowl, she beats the egg yolks with sugar. She adds oil, milk, and flour with baking powder. Finally, she gently folds in the beaten egg whites.

"This is the secret of grandmother's bublanina," says Janka. "The beaten whites make the cake light and fluffy like a cloud."

Janka pours the batter onto a baking sheet and places cherries on top. She presses them slightly into the batter. Then she puts the tray in the oven and bakes it for 30 minutes.

The whole apartment smells wonderful. That aroma reminds Janka of her childhood and Sunday afternoons at her grandmother's. When the cake is ready, Janka takes it out of the oven. It's beautifully golden. After cooling, she dusts it with powdered sugar.

Janka sits by the window with a piece of bublanina and a cup of coffee. It's still raining outside, but it's warm and cozy in the apartment. The first bite is amazing – the cake is soft, fluffy, and the cherries are sweet.

"Just like grandmother's," Janka says contentedly. "In autumn I'll try bublanina with plums and in winter with frozen raspberries."

Janka is happy. Today she learned how to prepare a traditional Slovak cake – bublanina, which never disappoints.

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