Mannik with raisins in milk in the oven

Break eggs into a bowl and add granulated sugar. Beat everything together with a whisk until smooth. Pour milk into the egg-sugar mixture, add vanillin, cinnamon and mix well. Finally, add semolina and baking powder. Knead the dough until smooth, breaking all the lumps. We leave the mass at room temperature for ten minutes so that the semolina softens a little before baking.

While the dough is infused, we will deal with raisins. It must be thoroughly rinsed, sorted out and filled with hot water for a couple of minutes. After that we drain the water, and sprinkle the raisins on a paper towel and dry them. Add the prepared raisins to the present dough and mix.

Grease the baking dish with vegetable oil. If the mold is silicone, no lubrication is required. Alternatively, the mold can also be covered with oiled parchment - this will not only protect the manna from burning, but also make it easier to remove it after baking. Pour the dough into the prepared mold.

Preheat the oven to a temperature of 180 degrees. We put the form with the dough on the middle level of the hot oven and bake the manna for approximately forty-five minutes. It may take a little more or less baking time, depending on the chosen shape and the characteristics of a particular oven. The volume of the finished manna slightly increases, a pronounced ruddy crust appears and cracks appear on the surface. If in doubt about readiness, pierce the middle of the pie with a toothpick. At the exit, the stick should remain dry, without residues of raw dough. If there are still traces of wet dough, continue baking for another five to seven minutes and repeat the doneness test. We take the finished manna out of the oven and cool it a little. We remove it from the mold and transfer it to the wire rack until it cools completely. If you leave the cake to cool directly in the pan, the crust on the bottom and sides of the product will get wet and lose its appetizing. Cut the cooled manna into portions and serve.