There probably is not a single family in the world that does not know about such a quick- cooking pie as mannick. But each country has its own secrets and features of this dessert.
So, the stiff Englishmen serve semolina pie for tea under a thick layer of powder, without sweet sauces and creams. In southern countries, rich in fresh fruits all year round, kefir mannik is made with peaches, plums, grapes, kiwi, etc. Moreover, they are added to the dough not in small pieces, but rather large so that later, when the cake is cut, juicy and sweet fruits are visible in the section. But in Russia, in Soviet times, when the mistress of the house really wanted to impress the guests with her originality and speed in preparing a dessert for tea, mannick turned into a cake. But about this secret a little later.
So, we’ll start to cook manic on kefir. First you need to prepare the basis for the cake, so, having decided to please the home, start doing this in advance. The base consists of a glass (maybe one and a half) semolina, "soaked" in 200 ml of kefir. Why is this done? So that semolina is saturated with moisture and well swollen. Only in this form is this cereal capable, baking, becoming loose and crumbly. After 30-40 minutes, you can proceed to further prepare the manna on kefir.
Since gluten is not enough in semolina, there is a direct need to introduce flour into the dough. A couple of tablespoons may very well solve this problem. Also add soda, slaked with vinegar, or half a bag of baking powder. Now the turn has come to the eggs. Begin by whipping 2 eggs with a pinch of salt. The presence of salt in the dessert is justified by the fact that mannik on kefir is a cake that wins on the difference in tastes (salty - sweet). But this does not mean that there should be a lot of it, enough on the tip of a teaspoon. Insert a glass of sugar into the beaten eggs. Now it remains to combine the beaten eggs with the main "dough", grease the form with vegetable oil and sprinkle it with flour. Place the billet in an oven preheated to 200 ° C and bake the mannik for 40 minutes.
Well, now about the promised secret. More precisely, how to turn a pie into a delicious semolina cake. Ever heard of Italian meringue? If not, then know that it is prepared from two components: sugar syrup and protein cream. Having set to boil syrup (300 ml of water, 1.5 tbsp of sugar and 1 tbsp of lemon juice), begin to beat 4 egg whites with 3 tablespoons of powdered sugar and 1/2 tsp. lemon juice. As soon as the syrup reaches readiness (when stretched on the fingers, a thin “thread” is obtained), pour boiling it into a squirrel in a thin stream, without stopping whipping, until the egg foam becomes dense and shiny. At this point, the meringue has cooled and you can start decorating the cake with a
pastry syringe.Those who find the cooking process of the Italian meringue to be complicated and long can always resort to a simple and painfully familiar recipe for sour cream that goes well with fruit. You can also experiment a lot with this test by adding coffee, cocoa, condensed milk, poppy seeds, nuts, and chocolate to it. There are no restrictions for your imagination. Therefore, cook for health and delight loved ones with such a simple, but very tasty treat!