Speaking of semolina cake, people mean one of the delicious and at the same time simple desserts. The dish has found its fans among both children and adults.
It is believed that people prepared the first semolina cake as early as the 12th and 13th centuries. During this period, semolina became widespread. On its basis, various cereals were successfully prepared, and subsequently baking.
Mannik has been prepared in this way for 8-9 centuries. And no newer and tastier treats could make it less popular. Mannik is loved primarily for its simple cooking process and consistently excellent taste. The pie is prepared quickly and will always help out when you want something sweet for tea.
There are a lot of recipes for semolina cake. It is cooked on kefir, milk, water, sour cream. Baked in the oven, slow cooker, and even in a pan. Today we will cook semolina cake on sour cream in the oven. It invariably turns out lush, airy, crumbly and very, very tasty. Don’t believe? Try to cook and see for yourself.
Be sure to leave the semolina to infuse for 20-40 minutes before kneading the dough. Otherwise, the grains will remain raw and will crunch in the finished cake.
All ingredients must be of high quality and fresh: butter, eggs, flour, sour cream and, of course, semolina. Grains are better to choose light, without dark grains (these are the remains of wheat husks).
To make the semolina cake even tastier, you can add dried fruits, candied fruits, chocolate, honey, poppy seeds, apples, berries, pumpkin to the dough.
Semolina cake is a good base for a cake, because it is always fluffy and tall. It is enough to make a cream, cut the base into 2-3 cakes, layer them and let it brew.