Fruit sponge cake ´Bublanina´ 🍰🍒

A light and easy cake – perfect with coffee, as a snack, or a weekend treat for the whole family. 💛

🧺 Ingredients

Total cake weight (with fruit): 

approx. 440 g

Servings: 7 slices

1 serving: approx. 60 g

🌾 1 mug Nutricia Loprofin flour

🪺 2 quail eggs

🍬 1/3 mug granulated sugar

🥄 Baking powder – 7 g

🍬 Vanilla sugar – 10 g

🥛 1/2 mug ProZero milk

🌻 1/4 mug sunflower oil

🍓 Fruit – 100 g (in this recipe: raspberries & red currants)

🧮 Phenylalanine (Phe) – PKU Fruit Cake

💡 The main source of Phe in this recipe is the quail eggs. All other ingredients contain only minimal amounts of Phe.

📊 Clear overview – whole cake

Ingredient	Amount	Phe (mg)
🪺 Quail eggs	2 pcs	120 mg
🌾 Nutricia Loprofin flour	250 g (1 mug)	17.5 mg
🍓 Raspberries	40 g	≈ 20 mg
🍒 Red currants	60 g	≈ 18 mg
🍬 Sugar	1/3 mug	negligible
🥛 ProZero milk	1/2 mug	negligible
🌻 Oil	1/4 mug	negligible
🥄 Baking powder, vanilla sugar	–	negligible
TOTAL (whole cake)	440 g	≈ 176 mg Phe

👉 Rounded ≈ 180 mg Phe per whole cake ✅

🍽️ Per serving

• Whole cake (440 g): ≈ 180 mg Phe

• 1 slice (≈ 60 g):➡️ ≈ 25 mg Phe per slice

💡 Note: One mug of flour is calculated as approx. 250 g.

👩‍🍳 Instructions

1️⃣ Mix all ingredients together until you get a smooth, pourable batter.

2️⃣ Pour the batter into a baking tin lined with parchment paper.

3️⃣ Evenly spread the fruit on top.

4️⃣ Bake at 180 °C (356 °F) for at least 25 minutes, until golden.✔️ Check doneness with a skewer.

💡 Tip:You can easily swap the fruit depending on the season – strawberries, plums, cherries, or apricots all work beautifully 🍓🍑

🍰 Enjoy!