Mannik on kefir with jam in the oven

Before preparing the dough, you need to soak the semolina in kefir. Mix these two ingredients in a bowl and leave at room temperature for thirty to forty minutes. During this time, the semolina will swell and become softer.

Break eggs into a separate bowl and add granulated sugar.

Using a mixer or a whisk, beat the egg-sugar mixture by hand until a volumetric light foam is obtained.

Sift the flour and add it to the beaten egg-sugar mass. Knead in a circular motion using a spoon or silicone spatula.

After that, add the infused semolina with kefir, soda and jam. It is worth noting that it is better to use thick jam, with a small amount of syrup - this will help the crumb remain loose and crumbly. Knead the dough with a spoon or spatula until smooth.

We cover the baking dish with oiled parchment - this will significantly facilitate the process of extracting the manna after baking. It will be enough just to pull the edges of the paper and "lift" the product over the form. The parchment itself is easily removed from the finished manna. Pour the dough into the prepared form and level the surface.

Preheat the oven to a temperature of 180 degrees and place the manna in it on the middle level. We bake for forty five to fifty minutes. At the end of baking, check the readiness with a toothpick sticking it into the middle of the product. If the toothpick comes out dry, the manna is ready. If there are traces of wet dough, then continue baking and repeat the doneness test after five to seven minutes. We take the finished manna out of the oven, let it cool slightly and then remove it from the mold. Free from parchment and cool completely. Sprinkle the surface with powdered sugar, cut into portions and serve.