Categories
Blanks for the winter
  1. home
  2. ➠ Manna
  3. ➠ Manna
  4. ➠ Mannik on sour cream with jam

Mannik on sour cream with jam

0
1218
Kitchen Russian
Calorie content 188 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 5.2 gr.
Fats * 10.1 gr.
Carbohydrates* 36.3 g
* per 100 gr. product
Mannik on sour cream with jam
Content

For the preparation of manna, you can use any fermented milk product. Semolina easily absorbs any liquid and gives a crumbly texture in the finished cake. But the taste of manna still depends on the type of dairy product used, its fat content and the severity of sourness. In this recipe, we use sour cream - it will give a creamy richness and contribute to the delicate crumb friability. And two types of jam will add bright accents - both visual and taste.

Ingredients

Cooking process

step 1 out of 6
Pour semolina into a bowl and pour sour cream. Stir the ingredients until smooth and pour the baking powder over the top. Mix again and leave at room temperature for thirty to forty minutes. During this time, the semolina will soften before baking, which will make the finished manna softer and more tender.
step 2 out of 6
While the semolina is infused, break the eggs into a separate bowl and add granulated sugar to them. We drive everything together with a whisk or mixer. Pour melted butter into the resulting egg-sugar mass and add vanillin, mix.
step 3 out of 6
Then add softened semolina with sour cream, flour and knead the dough well so that not a single lump remains.
step 4 out of 6
Next, add apricot jam to the dough. It is worth mentioning that it should be thick so as not to add excess moisture to the manna. If the jam is watery, then the syrup should simply be drained. Of course, you can use any other thick jam instead of apricot jam. Add it to the dough and mix.
step 5 out of 6
Grease the baking dish with vegetable oil. Alternatively, you can cover it with oiled parchment. Pour the dough into the prepared form. We lay out cherry jam on the surface, slightly melting the berries into the dough. We remind you that if the jam is too liquid, then drain the excess syrup.
step 6 out of 6
Preheat the oven to a temperature of 180 degrees. We put the form with the dough on the middle level and bake for thirty to forty minutes. The finished manna will grow a little and will be covered with a golden crust. After the baking time has elapsed, take the cake out of the oven, let it cool slightly and remove it from the mold onto a serving plate. Cool the manna completely, cut into portions and serve.

Bon Appetit!

 

Similar recipes

leave a comment

Name
Email
Text *