Classic manna on milk

Break eggs into a bowl and add granulated sugar to them. Grind everything together with a spoon or mix with a mixer at medium speed. Pour in vegetable oil, milk, melted butter and mix everything together again. Pour semolina into the mixture, mix and leave at room temperature for thirty to forty minutes so that the cereal can soften well before baking.

After the specified time has elapsed, sift the flour together with baking powder and add to the manna-egg mass. Knead the dough with a whisk or mixer until completely homogeneous. The consistency of the finished mass should be of medium density, without lumps.

Grease the baking dish with vegetable oil or cover it with oiled parchment. In the case of the silicone mold, no lubrication is required. Pour the prepared dough into a mold.

Preheat the oven to a temperature of 180 degrees. We put the form with the dough on the middle level of an already hot oven. We bake the manna for forty minutes. The finished cake noticeably increases in volume, and its surface is covered with a golden crust. To check the final readiness of the manna, we pierce its center with a toothpick. If the toothpick comes out without any remaining dough, then the product is ready. We take the mannik out of the oven and cool slightly. We remove it from the mold and transfer it to a serving dish, where we let it cool completely. As a decoration, you can sprinkle the manna with sifted powdered sugar.