45 MINSPASTRYDESSERTVEGETARIAN

Ovocný Koláč s Posýpkou

Classic everyday Slovak sheet cake topped with fresh or frozen fruit and a crisp, buttery crumble.

YIELD1 Sheet Pan (approx. 12–15 Slices)
PREP15 mins
COOK35 mins

Ingredients

Batter Base (Cesto)

  • 300 g All-Purpose (AP) flour
  • 150 g Granulated sugar
  • 12 g (1 packet) Baking powder
  • 1 packet (8 g) Vanilla sugar (or 5 ml vanilla bean paste)
  • 1 g Fine sea salt
  • 250 ml Whole milk (or plain kefir / buttermilk)
  • 120 ml Neutral sunflower or canola oil
  • 2 Large eggs (room temperature)
  • Finely grated zest of 1/2 untreated lemon

Fruit Layer (Ovocie)

  • 450 g–500 g Fresh or frozen fruit (pitted sour cherries, sliced plums, apricots, blueberries, or red currants)

Buttery Crumble (Posýpka / Drobenka)

  • 80 g All-Purpose (AP) flour
  • 60 g Granulated sugar
  • 50 g Cold unsalted butter, cubed
  • 1 g Ground cinnamon (optional)

Method

  1. Prep Pan: Grease a medium rectangular baking sheet or metal baking pan (approx. 25 × 35 cm) with a little butter or oil, and dust lightly with flour (or line with parchment paper).
  2. Make the Crumble: In a small bowl, combine 80 g flour, 60 g sugar, pinch of cinnamon, and 50 g cubed cold butter. Rub together quickly between your fingertips until coarse, pea-sized crumbs form. Chill in the refrigerator until ready to top.
  3. Mix the Batter: In a large mixing bowl, whisk together AP flour, sugar, vanilla sugar, baking powder, lemon zest, and salt. In a separate bowl or jug, whisk eggs, milk, and oil. Pour the wet ingredients into the dry bowl and fold with a spatula just until combined and smooth (do not overmix).
  4. Assemble: Pour batter into the prepared baking pan, spreading it evenly to the edges. Scatter fruit evenly over the top surface (if using frozen fruit, use it straight from the freezer without thawing). Generously sprinkle the chilled crumble over the fruit.
  5. Bake: Bake at 180°C for 30–35 minutes (add 3–5 minutes if using frozen fruit) until the crumble is golden brown and a wooden skewer inserted into the center of the crumb comes out clean.
  6. Cool & Slice: Allow the cake to cool on a wire rack for at least 20 minutes before dusting lightly with powdered sugar and slicing into squares.
Chef's Tip: This cake works brilliantly with frozen fruit—do not thaw it before baking, just toss straight from the freezer with 1 tbsp of flour or cornstarch so it doesn't bleed into the batter.