Air Mannik
4 servings
45 minutes
Airy manna is a delicate and fragrant dessert from Russian cuisine that enchants with its simplicity and lightness. Semolina, whipped egg whites, and warm milk create an extraordinarily soft texture, while vanillin adds a light sweet aroma. Thanks to the baking powder, the pastry turns out fluffy, and powdered sugar adds an exquisite touch of sweetness. Historically, manna was a favorite treat in Russian homes as it is made from accessible ingredients, creating warmth and comfort during family tea time. It is enjoyable on its own but also pairs well with jam, sour cream, or berries. This dessert is perfect for those who appreciate a light flavor and gentle aftertaste, leaving a feeling of warmth and coziness.
1
Heat the milk to a temperature above room temperature. Pour semolina into a separate container with a glass of milk. Let it steep for about 20 minutes.
- Milk: 1 glass
- Semolina: 1 glass
2
Separate the yolks from the whites. In a separate container, mix the whites with sugar. Whip until thick white foam forms. Carefully mix with the yolks so that the whites do not deflate.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
3
Add semolina to the egg mixture. If not all the milk is absorbed, add it along with the milk.
- Semolina: 1 glass
- Milk: 1 glass
4
Sift the flour into the mixture, having previously mixed it with the baking powder.
- Wheat flour: 1.3 glass
- Baking powder: 10 g
5
Grease the baking pan and pour the batter into it.
6
Place in a preheated oven at 180 degrees for 20 minutes. Then reduce the temperature to 150 degrees and leave for another 15 minutes.
7
You can serve with powdered sugar.
- Sugar: 1.5 glass
8