Mannik with kefir and lingonberries
12 servings
90 minutes
Semolina cake with kefir and lingonberry is a cozy treat of Russian cuisine that combines the tenderness of semolina with the pleasant tartness of lingonberries. Historically, semolina cakes were popular in homes where flour was scarce and semolina was an accessible alternative. Kefir makes the dough soft and airy, while lingonberries add a refreshing touch. This pie is perfect for family tea gatherings, especially on cold evenings when one craves warm and heartfelt treats. The ease of preparation and availability of ingredients make it a favorite choice for those who appreciate simple yet delicious homemade desserts. The finished semolina cake can be dusted with powdered sugar, enhancing its delicate texture with a thin sweet coating.
1
Beat the eggs with salt. Add oil, kefir, sugar, semolina and mix well into a homogeneous mass, add baking soda and let the mixture sit for 40 minutes for the semolina to swell.
- Chicken egg: 2 pieces
- Salt: to taste
- Vegetable oil: 0.5 glass
- Kefir: 1 glass
- Sugar: 1 glass
- Semolina: 1 glass
- Soda: 0.5 teaspoon
2
Add flour, mix, and plus lingonberry, it can be without it or something else.
- Wheat flour: 1 glass
- Fresh frozen lingonberries: 1 glass
3
Bake at 200 degrees for 20-25 minutes. When the pie rose and browned well, I turned off the stove, and the semolina cake finished baking. Sprinkle the finished pie with powdered sugar.
- Powdered sugar: to taste