Today we will prepare simply gorgeous manna, very tasty, delicate, and crumbly, with a pleasant chocolate shade. The technology of pouring the dough into a mold, borrowed from the famous Zebra pie, gives it a special chic. In the context of the “striped” manna looks very impressive!
In a deep bowl, combine semolina and 200 ml of kefir at room temperature (30 ml of kefir will be needed later).
Stir semolina with kefir and leave it on the kitchen table for 30 minutes to swell the semolina.
About 25 minutes after soaking the semolina in a separate bowl, combine the eggs and sugar.
Beat eggs and sugar with a mixer on high speed for about 3 minutes, until a light fluffy mass is obtained.
The semolina is swollen.
Transfer the semolina to the egg and sugar mixture.
Stir. Turn on the oven to heat up to 180 degrees.
Combine flour with baking powder and sift into a bowl of egg and manna mixture.
Stir the ingredients with a mixer at low speed until a smooth dough is obtained.
Divide the dough into two roughly equal portions. Pour cocoa powder into one part.
Stir until the dough is an even chocolate color. The dough with cocoa will turn out to be a little thicker than the light one, so add 30 ml of kefir and stir again so that the consistency of both types of dough becomes the same.
We form a cake: put two tablespoons of light dough in the center of a mold with a diameter of 24 cm (I have a silicone one, and I did not grease it with anything).
Place two tablespoons of dark dough in the center of the light dough.
Put two tablespoons of light dough in the center of the dark dough, and so on, until both types of dough are finished.
Bake the manna in an oven preheated to 180 degrees for 40-45 minutes.
Ingredients
Print Recipe
Pin Recipe