Mannik with Corn Flour and Raisins
by Editorial Staff
Soft, fluffy semolina cake with sour cream, which, thanks to the addition of cornflour, turns out to be an amazing sunny yellow. This cake is equally good both hot and cold and goes well with a cup of tea or coffee.
Cook: 40 minutes
Servings: 6
Ingredients
- Raisins – 80 g
- Semolina – 160 g
- Corn flour – 150 g
- Sour cream 20% fat – 160 g
- Eggs – 2 pcs.
- Sugar – 150 g
- Butter – 60 g + for greasing the mold
- Vanillin – a pinch
- Baking powder – 2 teaspoon
- Salt – 1 pinch
Directions
- Combine semolina and sour cream in a deep bowl.
- Stir and leave on the table for about 1 hour for the semolina to swell.
- Pour the raisins with boiling water for 2 minutes, then drain the water. Place on a paper towel and pat dry. Turn on the oven to preheat to 190 degrees.
- Combine eggs, sugar, vanillin, and salt in a separate bowl. Beat with a mixer on high speed for about 3-5 minutes, until fluffy.
- Melt the butter. This can be done in a saucepan over minimal heat, or in the microwave with minimal power, as long as the oil does not boil. Pour the melted butter into the egg mass and mix with a mixer.
- Add the swollen semolina with sour cream and beat again with a mixer until smooth.
- Add cornmeal and baking powder. Stir with a mixer until smooth.
- Add the raisins and stir gently with a spoon or spatula.
- Cover the bottom of the baking dish with parchment and grease the sides with the remaining butter. Place the dough in a mold and gently flatten with a spatula. Bake the pie in an oven preheated to 190 degrees for about 35-40 minutes.
- Cool the finished manna slightly in the form. Then remove from the mold, cut into pieces and serve, adding sour cream, honey or jam if desired.
Bon Appetit!
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