Raspberry manna without flour on sour cream
4 servings
60 minutes
Raspberry semolina cake without flour on sour cream is a delicate and aromatic dessert that captivates from the first bite. Semolina replaces flour in this recipe, creating an airy, slightly grainy texture. Sour cream adds richness to the pie, while raspberries provide a light tartness and refreshing fruity flavor. The history of such pies goes back to European culinary traditions where semolina is often used to create soft, light pastries. This semolina cake is perfect for a cozy tea time, and its pleasant creamy aroma combined with berry notes makes it a wonderful dessert choice. It’s easy to prepare and always pleasing to the eye: a golden crust and juicy, cream-soaked texture. It can be served with a cup of fragrant tea or coffee, enjoying every bite.
1
We beat three eggs.
- Chicken egg: 3 pieces
2
Then we add sugar, semolina, sour cream, and baking soda. We mix everything thoroughly.
- Sugar: 1 g
- Semolina: 1 glass
- Sour cream: 230 g
- Soda: pinch
3
We mash the raspberries into a puree and add it to the dough.
- Raspberry: 360 g
4
Then cover with a lid and leave for 30-40 minutes for the semolina to swell (the consistency should be like thick sour cream).
5
We grease the mold with oil.
- Whipped cream: 1 glass
6
We pour the batter into it.
7
Place in a preheated oven at 180 degrees and bake for about 30 minutes. Do not open the oven during baking, or the pie will 'sink'. When ready, it should be covered with a golden crust.
8
We cool the pie, coat it with cream, and decorate it with raspberries.
- Whipped cream: 1 glass
- Raspberry: 360 g