1. Pour semolina into a suitable plate, mix with kefir and let it brew for 20 minutes.

2. In a bowl for the subsequent kneading of the dough, beat the eggs, pour in the baking powder and pour in the butter, which should be melted, and not just softened.

3. After repeated mixing of the products, add flour and sugar to them and mix again until the mass is homogeneous.

4. Lay out semolina.

5. Gently mix it into the dough.

6. Pour in a clean berry and mix for the last time, carefully and slowly so as not to crush the black currants in the dough.

7. Lubricate the form with oil, lay out the mannik.

8. Set the time and temperature for baking within 50 minutes and 180 degrees, this is if your oven works perfectly.

My oven is crazy and messed up the shape of the cake a little, and maybe I'm to blame for this myself. No, the pyro-mannik on kefir was well baked and did not burn at all, but during baking, the middle began to rise. There are many opinions and advice about such an opportunity. Here is what I found, maybe it will be useful for you too.

Firstly, the form should not be completely lubricated with oil, meaning right up to the sides. You only need to grease the bottom.

Secondly, this can happen due to high temperature (I sin on this).

Third, There is culinary secret, which I learned about after cooking and next time I will definitely try it, but if anyone is familiar with it, write in the comments whether it works or not. Before you put the form with the dough in the oven, you need to make two cuts with a cross with a wooden spatula, touching the bottom of the form directly and, as it were, pushing the dough apart.

Here is another recipe for sweet and delicious pie, this time with currants.

To make a currant pie on kefir, you will need the following ingredients:

• Kefir - half a liter
• egg is a thing
• Sugar - glass
• Flour - 2 cups
• Soda - 0.5 teaspoon
• Butter slightly melted - 100 g.
• Currant - a handful as much as necessary, to taste (you can also add raisins, raspberries, etc.)
• Vanilla sugar

Pie on kefir with currant recipe

Take out the butter. Let it stand for a while at room temperature so that it is not hard and cut it into cubes, then put it in a container. Next, put the sugar in there and beat on low speed to get such a homogeneous mixture. Add another egg to it and beat again.

Pour kefir into the resulting mixture. Add soda and vanilla sugar. And finally, well-sifted flour. The dough for the pie will turn out like thick sour cream. Very airy and soft. Grease the bottom of a baking dish with oil and pour the batter into it. Make it smooth and add currants (or other fillings) and let it bake for 30-40 minutes at a temperature of 200 degrees. Check readiness with a toothpick.

If you want the currant to be not on top, but in the middle. Then just pour the first half of the dough into the pan first, put as many berries on top as you like, and then fill it with the remaining dough.

Bon appetit!

Greetings to all food lovers!
I recently made a pie according to a new recipe for myself, I liked the taste of this berry pie and besides the speed of preparation. I am pleased to share with you a recipe for a quick pie with black and red currants.
It takes very little time to prepare, but while the cake is baking, you can do other things.
Can be used as fresh berries, as well as frozen. Since this is not the season for berries, the currants in my recipe are frozen, black and red.
I freeze berries in the summer and then in the winter I use them for baking and for compotes and just like that.
For the filling, I took a mixture of red and black currants, but in general, you can use any berry.

Cooking dough.
Break three eggs into a bowl, add a glass of sugar.

Beat eggs with sugar until white with a mixer and add 70 grams butter(or margarine for baking) and a glass of kefir.

Continue whisking and add flour and baking powder, beat until smooth

The dough should be the consistency of thick sour cream.
Lubricate the baking dish with oil and pour the dough.

Pour the berries on top and lightly crush them

And then we pour another layer of currants, no longer crushing, and sprinkle with sugar.

We bake in the oven at a temperature of 180 degrees, I got 1 hour 15 minutes in time. Readiness was determined with a regular toothpick.
I cooked the pie late in the evening, after the pie was cooked, I didn’t immediately take it out of the oven, I just turned off the oven and left the pie there until the morning.
Pie view in the morning

I sprinkled a little powdered sugar on top of the cake.

The taste of the cake turned out to be very tender, soft, not too sweet (after all, the currant is a sour berry), it even reminded me of the taste of a cheesecake, very juicy and berry. Berries could even be put in smaller quantities, but this is the taste, as they say, and the color.

Bon appetit!

Cooking time: PT01H30M 1h 30m