Mannik in milk without butter

Break eggs into a bowl and add vanillin and granulated sugar. Beat the ingredients together with a mixer, starting at a low speed and gradually increasing the speed. It is necessary to achieve a lush, dense foam of a light color, which will take about five to six minutes of active whipping. Without stopping whipping, pour in milk in a thin stream, then add sour cream in small portions and pour in vegetable oil. A liquid mass with small bubbles should form. Separately sift the flour with baking powder and add it in portions to the liquid mixture. Finally, add the semolina and continue beating for another three to four minutes. Let the prepared dough stand at room temperature for fifteen minutes.

Grease the baking dish with vegetable oil and sprinkle a little with semolina. You can also cover the mold with oiled parchment to make it easier to extract the finished manna later. Pour the present dough into the prepared form.

Preheat the oven to a temperature of 190 degrees. We put the form with the dough on the middle level of an already hot oven and bake for about an hour. The baking time can be a little more or a little less - a lot depends on the characteristics of a particular oven and the diameter of the chosen shape. The finished cake should rise well and brown noticeably. Small cracks will appear on the surface. To make sure that the manna is ready, you can pierce its center with a toothpick. At the exit, it should be absolutely dry - this confirms the readiness of the dough.

We take the finished manna out of the oven and let it cool down a little. To make the crust soaked from condensation, remove the cake from the mold and place it on the wire rack until it cools completely. Cut the cooled manna into portions and serve.