Sour cream mannik

This recipe will definitely take root in your kitchen! Mannik on sour cream is a dish of Russian cuisine, originally from Siberia. Mannik helped me out more than once with the unexpected appearance of guests. In addition, it is prepared from the usual products, which are almost always available in any house where they cook food themselves, and do not order at the nearest restaurant. I looked through all the variants of mannikins that I found on the web and in printed cookbooks and chose the one that gives a stable result and is the easiest to prepare – "Siberian Mannik".

Gera

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Sugar

160

Semolina

Flour (premium grade)

Sour cream (rustic, fresh, thick, but flowing; more or less, as the dough will take)

1.5

Salt (on the tip of the knife)

to taste

Baking soda

Table vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 19 % 10 g

Carbohydrates 69 % 36 g

258 kcal

GI: 3 / 29 / 69

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients
Step 2:
First break three eggs into a bowl, rub them, adding salt (just a little).
Step 3:
Gradually introduce the semolina and rub until the semolina, swelling, increases the mixture slightly in volume,
Step 4:
You will have to stir for about 5 minutes. The mass will turn white at the same time.
Step 5:
Then gradually, kneading with a whisk or mixer, add sugar. The sugar should disperse in the mixture so that it becomes homogeneous.
Step 6:
Then gradually pour in and thoroughly stir the flour. The dough at the same time turns out to be very viscous, thick. We continue to beat it with a mixer.
Step 7:
And add sour cream without stopping the mixer. Sour cream should be thick, but flowing, very fresh, not "standing", which is sold in plastic. It is better to buy one on the market.
Step 8:
Stop whipping when the dough is smooth and as thick as for pancakes. At the same moment, we stop adding sour cream. After that, we lubricate the prepared form with oil.
Step 9:
Then we extinguish the soda with vinegar and pour this sizzling mass quickly into the dough, mix for 3 seconds
Step 10:
And immediately pour the dough into a mold with high walls.
Step 11:
We send it to the heated oven. I have at 180 degrees in the "convection" mode, the mannikin is prepared for 20-25 minutes. In a conventional oven, baking can take from 50 minutes to an hour or a little more.

It is important that we check the readiness of the mannikin with a wooden stick (wooden toothpicks, wooden skewers), because because of sugar, the mannikin quickly acquires a "tanned" appearance and this is not an indicator.
We usually serve it as a cupcake, but a real Siberian mannikin requires more attention. If the ancestral traditions are observed, it will be necessary to grind a glass of dried cherry and mix it with a glass of sugar. And brew this mass with a glass of boiling water. If the cake came out high, it can be divided into two. After cooling, put the mass on the mannikin with the first layer, and the second – rustic sour cream, whipped with sugar.