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Mannik on kefir: a classic recipe with step by step photos

The taste of freshly baked mannik can be called the taste of childhood, since this cake has not lost its popularity for many generations. It will satisfy even those who do not like semolina porridge. In addition, this cake is useful because it does not contain flour.

It traditionally consists of semolina, dairy products, eggs and sugar. Even a child can cope with the preparation of manna on kefir. The dough is very soft and crumbly, any fillings and creams are suitable for it.

  1. Pour the semolina kefir and leave for an hour.
  2. Beat the eggs, then stir in the salt, sugar, vanillin and baking powder.
  3. Put in the egg mass soaked semolina, mix until smooth.
  4. Grease the form and pour the dough into it.
  5. Set the temperature to 190 ° C and send the manna to the oven for 40 minutes. stick a match or a toothpick; there should be no traces of dough on it.
  6. Decorate the finished cake with powdered sugar and chocolate icing.

Some housewives consider the classic recipe semolina pie with the addition of sour cream. It serves as a good alternative to kefir, but due to its dense structure, it is better to slightly dilute it with water, otherwise semolina will not be able to soften to the end.

  • 200 grams of semolina;
  • 200 ml of sour cream;
  • 2 eggs;
  • 200 g of sugar;
  • baking powder or soda;
  • oil for lubrication.

Mix semolina and sour cream, let it brew for at least an hour and a half.

Beat the eggs until fluffy foam and stir in the sugar.

Mix egg mass with fed semolina, add baking powder and mix until smooth.

Bake at 190C for about half an hour. Check the readiness with a match.

Variety in the traditional recipe will help fruit fillings. If you have frozen fruits or berries, put them on top of the pie, this will help dry out excess moisture.

  • 3 eggs;
  • half a cup of kefir;
  • 1 pack of cottage cheese;
  • 200 g of sugar;
  • 200 g of flour;
  • 200 g of semolina;
  • 3 sour apples;
  • baking powder or soda;
  • cinnamon;
  • 1 tbsp. oils to lubricate the bottom.

Mannik on kefir with cheese and fruit is prepared as follows.

Pour the semolina kefir and leave for an hour.

Add in the swollen semolina eggs and cheese, mix thoroughly. If you have a grain cottage cheese, you need to grind it before adding it.

Two apples should be peeled and cut into cubes, one — into slices.

Lubricate the bottom of the baking dish with oil and pour some of the dough to close the bottom. Spread the diced apples, sprinkle them with cinnamon and cover with the remaining dough. Place an apple sliced ​​on top.

Put the cake in the oven, set the temperature to about 180 ° C. After 40 minutes, stick a match or a toothpick; if the cake is ready, there should be no traces of dough on it.

If you can not use the oven, bake semolina in a slow cooker. Baking turns fragrant and very delicate, but without golden brown. Make sure that there is no excess moisture in the dough, squeeze the juice from the filling, otherwise the cake will be watery.

  • a glass of semolina;
  • 3 tbsp. wheat flour;
  • a pair of eggs;
  • half a glass of yogurt;
  • 50 ml of vegetable oil;
  • 100 g brown or regular sugar;
  • baking powder;
  • ground cinnamon;
  • carnation;
  • powdered sugar;
  • 150 grams of baked pumpkin;
  • 1 tbsp. oils to lubricate the bottom.

Cut the pumpkin, peel it off and bake it in “Baking” mode until ready.

From the finished pieces, remove the peel and wipe the pulp into a puree.

Pour in the pumpkin puree semolina, add vegetable oil and yogurt, mix thoroughly. The mass should stand for about an hour.

Combine eggs with sugar and whisk until fluffy foam.

Add flour, cinnamon, cloves and baking powder, stir.

Heat the bowl in the “Heat” mode and lubricate the bottom with oil. Pour the dough into the bowl and leave to bake for about an hour in baking mode.

When the timer is over, leave the manna in the “Heating” mode for 15 minutes. It is better to cool the finished baking with the lid open so that the cake is not damp.

Sprinkle the top with powdered sugar.

Pea soup with chicken is a classic combination for the first course. Try our recipe options.

Read the quickest recipes for hot sandwiches in the oven.

Try the great cream cheese cake.

This version of pumpkin manna is suitable for those who do not eat eggs. The dough is less dense and literally melts in the mouth. There is no need to bake a pumpkin, so make sure that the semolina absorbs excess moisture and the cake does not turn out raw. For baking, take a pumpkin of sweet varieties.

Ingredients for the dough:

  • 400 g of grated pumpkin;
  • 250 ml of kefir;
  • half a glass of sugar;
  • one and a half cup of semolina;
  • baking powder;
  • lemon peel

Ingredients for syrup:

  • juice of 1 lemon;
  • half a glass of water;
  • 200 g of sugar;
  • coconut chips.

Mannik on kefir with a pumpkin without eggs in a slow cooker should be prepared as follows.

Peel the pumpkin and grate it. Clean the pumpkin will be easier if you pre-cut it in small pieces.

Pour the semolina, then add sugar and zest. Leave the semolina to absorb moisture.

Add baking powder to kefir, stir and pour to the pumpkin. Let it brew for half an hour.

Heat the bowl in the “Preheat” mode, melt a piece of butter in it and put the ready dough. Put on the multicooker mode «Baking», turn on the timer for 50 minutes. When the time is up, let the mannika reach the “Heater”.

Put on the fire a glass of water with sugar and lemon juice. Let it boil for 3 minutes.

When manna is baked, pour it evenly with syrup. Leave to cool under cover.

Sprinkle cold cakes with chips. Transfer the excess syrup to another bowl and pour the portions before serving.

As a basis for the recipe will suit any classic version of the preparation of manna. Knead the dough and pour half into a free bowl. In one portion, mix cocoa to taste, about two tablespoons.

Then take a tablespoon and pour both portions into a blurred form, alternating layers and trying not to mix them, to make strips. Garnish with baked cream with grated chocolate or icing.

The main secret of a good mannick is to allow the soaked semolina to stand so that each grain is saturated with moisture. The dough will turn out gentle, if the semolina will soak for at least an hour. In thick cream or kefir it is better to leave it for a couple of hours. To reduce the disintegration time it is recommended to slightly dilute the fermented milk product with water.

Habitual recipes can diversify additives: raisins and candied fruits, nuts, chocolate, fruits and berries. Frozen cherries or currants are better placed on top, as they produce juice.

To make the cake juicy, soak it in syrup or warm milk.

From mannica it turns out very delicate cake. Cut the cake in half and grease the middle with cream, condensed milk, jam or jam. For decoration, prepare chocolate icing or sour cream, sprinkle with grated chocolate.

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