Mannik without milk with sour cream

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake manna without milk and kefir with sour cream? Prepare all the necessary ingredients. Wash the eggs with soda to get rid of possible harmful bacteria on the shell.

2. STEP 2

   

   Beat the eggs into a deep bowl, add sugar and vanilla sugar and mix until smooth using a mixer or whisk. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

3. STEP 3

   

   Add sour cream and semolina to the egg mixture and stir. Leave the mixture for 30 minutes for the semolina to swell. Turn on the oven at 180 degrees.

4. STEP 4

   

   Sift flour with baking powder. Thanks to sifting, the flour will be saturated with oxygen, and the finished manna will turn out fluffier and airier. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

5. STEP 5

   

   Add flour to the dough. You can do this through a sieve, thus sifting the flour twice.

6. STEP 6

   

   Mix everything until smooth.

7. STEP 7

   

   Pour the batter into the cake pan and smooth it out. Read about how to choose a baking dish in a separate article at the link at the end of the recipe. Bake the manna in an oven preheated to 180°C for about 40 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

8. STEP 8

   

   Cool the finished manna and remove it from the mold. Bon appetit!

Comments on the recipe

Milady

05.12.2023

4.9

I bake manna with kefir. I like the result.

Alyona

05.12.2023

4.5

It turned out to be such a crumbly powder. Very pleasant creamy, velvety taste. This will not work with kefir. This recipe for manna without milk with sour cream is very successful, ideal for family tea drinking. Many thanks to the author, enjoy cooking!

GROKK

05.12.2023

5

in proportion to 3 eggs - it turned out cool, just enough for two 20 cm molds. I baked at 160 for about an hour. If I bake again, I’ll try it in small cupcake molds at 160 for 45-50 minutes.