Semolina for baking I prefer to use from TM "Mistral" - this is really good cereal that will not fail.

Sifted semolina, pour an equal volume of syrup. I have quite a thick syrup, from homemade peach jam.

Grind and add sour cream. Knead well.

Leave to swell for half an hour and preferably an hour, what's the hurry!

Softened butter to whisk, adding the eggs one by one. Knead until a full connection eggs with butter.

Mix the semolina with the eggs. Add the sifted starch and stir. The dough should be as thick as for pancakes. If add a little starch.

To extinguish soda with a teaspoon of lemon juice, pour the foam into the batter, quickly stir and pour into prepared and laid the parchment form. Bake in a preheated 180 degree oven until Browning of the manna and lag edges. Ready manna is slightly springy, while remaining soft.

Remove the manna from the oven, remove from the mold, remove the paper and again put in the form. And, slowly, pour a few times the remnants of the syrup, adding two tablespoons of lemon juice and a little diluted with warm water (or according to your taste). Every time to give the syrup to soak into the manna, the cake should not be wet, it needs to soak. It is convenient to use silicone wide brush. Manna leave to infuse for 5 hours, and preferably overnight, covered with a cap.

Before serving for beauty sprinkle manna – no, not icing sugar, so sweet, and powdered milk.

Serve with a Cup of strong coffee with milk – a great combination!