Quick simple sweet tea cake in the oven

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make a quick, simple sweet cake for tea in the oven? Prepare your food. Measure them into a 250 ml glass. You can take kefir of any fat content, it doesn’t matter. The only thing that matters is its acidity. The more acidic the kefir, the more soda you will need, then take half a teaspoon. Take seedless jam or preserves.

2. STEP 2

   

   Pour kefir into a deep bowl and add semolina into it. Mix it well and leave for 20 minutes to swell.

3. STEP 3

   

   Wash the eggs well and beat them into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating the eggs with a mixer, gradually adding sugar. Then add baking soda, baking powder and vanillin. Be careful with vanillin - in large quantities it begins to taste bitter. Place just a little on the tip of a knife.

4. STEP 4

   

   Beat the eggs until fluffy and light. Then, without ceasing to beat, start adding the swollen semolina, spoonful at a time. When all the semolina has been added, turn off the mixer. You should get a homogeneous mass without lumps with a consistency like liquid sour cream.

5. STEP 5

   

   Take a baking tray measuring 30*40 cm. Cover it with baking paper. Pour the dough onto the baking sheet and spread it evenly with a spatula.

6. STEP 6

   

   Place the baking sheet in the oven, preheated to 180°C. Bake the crust for 25-30 minutes. It should turn golden. The exact time will depend on the features of your oven. Remove the hot cake from the baking sheet along with the paper and cool slightly.

7. STEP 7

   

   Then turn it over with the paper facing up and remove it. Using a cutting board and a sharp knife, trim the edges of the cake, about 1 cm. Then cut the cake in half, and then the halves in half again. You will get 4 identical rectangles.

8. STEP 8

   

   Brush each rectangle with jam or preserves. The more sour the jam, the tastier the pie will be. I have raspberry jam.

9. STEP 9

   

   Lubricate all the pieces in this way, stacking them one on top of the other.

10. STEP 10

    

    Cut the trimmings from the edges into cubes.

11. STEP 11

    

    Sprinkle them over the top of the pie. You can also sprinkle it with powdered sugar.

12. STEP 12

    

    The pie will taste better if it sits for 2 hours at room temperature. Cut it into pieces and serve. Bon appetit!

Comments on the recipe

Natalia M

04.09.2023

4.9

This pie caught my attention primarily because of its beauty. I immediately wanted to repeat it! While studying the recipe, I realized that the cakes are ordinary manna, and I haven’t baked pies like this with it before. I let the semolina soak in kefir for about 30 minutes while I did other things. Then I did everything according to the recipe. The raw dough turned out like a sponge cake, bubbly. I greased the parchment with oil to make it easier to remove. Baked until golden brown. There was a bit of a hiccup when removing the parchment; the cake was torn in places along the edges, but that’s not a big deal, because it still needed to be trimmed. The crust turned out to be soft, slightly moist, the top was a little sticky, just like manna in a regular pie form. I spread it with cherry jam, it’s sweet and sour. The cakes were held together well with jam. The pie is cut perfectly, evenly. It tastes simply wonderful! We ate this pie in a couple of hours) It’s especially delicious with freshly brewed tea and mint. I'm glad I learned another use for semolina dough, especially since I like it so much. Thanks for the recipe!