Mannik pie on kefir with added butter
8 servings
40 minutes
Semolina cake with kefir and butter is a delicate pie rooted in Russian cuisine. Its simplicity and the availability of ingredients have made it a beloved treat in many families. The semolina soaked in kefir gives the baked good a special lightness and softness, while the butter adds richness to the flavor. Its aroma evokes a cozy evening at home filled with the scent of vanilla and fresh baking. This pie can be served with jam, honey, or sour cream, each time revealing a new flavor nuance. It is perfect for family tea gatherings, bringing back warm childhood memories. It is easy to prepare but always turns out surprisingly delicious.
1
Pour semolina into a bowl, add kefir, mix well and let it swell for 30 minutes to 2 hours. The longer the mixture swells, the more tender the pie.
- Semolina: 190 g
- Kefir (2.5%): 250 ml
2
In another bowl, mash the butter with a fork.
- Margarine: 60 g
3
Add sugar and cream the butter with sugar.
- Sugar: 170 g
4
Add 1-2 eggs to the creamy mixture and mix well.
- Chicken egg: 2 pieces
5
Slightly salt the mass (salt - on the tip of a knife), add baking powder. Add soda, quenched with lemon. Add vanillin. Mix everything well.
- Salt: pinch
- Baking soda reacted with acid: 0.5 teaspoon
6
Combine the swollen semolina with the creamy-egg mixture and mix the dough well. Use a mixer if possible.
7
Place the dough in a buttered mold.
8
Bake the semolina cake for about 35 minutes in a preheated oven at 180 degrees. Doneness can be determined by the golden-brown surface of the cake. Cut the finished cake into portioned pieces. When serving, the cake can be drizzled with: jam, syrup, condensed milk, sour cream, etc.
