Semolina pour fermented baked milk for 4-8 hours at night. Boil potatoes in their skins, peel and make puree. Cool. Raisins to steam, dry, finely chop and pour rum for 20-30 minutes. Puree, peel 1 on orange and the zest of half a lemon mix with the semolina mixture.

Beat eggs with 200 g of sugar in a white fluffy mass. Whisk 6-8 minutes, the mass has increased by 3-4 times and became viscous.

Then into the beaten eggs, add vanilla and mix semolina. Mix gently, by hand, the mass was homogeneous, no whip.

Then add 5 tbsp of corn flour with baking powder. Heaping scoops like on the photo. Again, all mix gently.

Add the soaked raisins together with the rum, if you don't have time to soak and mix.

Pour the batter into oiled or lined with parchment paper. Bake at 180 C for 40-50 minutes until dry sticks.

While preparing manna prepare the syrup. From orange squeeze juice, add 75 g of brown sugar, lemon juice and put on fire, bring to boil and boil for about 3-5 minutes over high heat. Better syrup to try, if sour, to add another spoon of sugar, it all depends on the lemon and orange, the syrup should be sweet, but not cloying. Turn off and let cool down. While dobecause the cake in the cooled syrup, add the liqueur, mix well, you can rum but without the alcohol, then add 50 ml additional orange juice. Ready manna to get to let it sit for 5 minutes, then pierce with a splinter and soak up the syrup overnight or at least 4-5 hours, until the cake is completely cool.

Then cake out of the form, you can sprinkle with powdered sugar, and you can immediately cut a slice and eat.