Flourless kefir cake

Prepare the ingredients. If you don't like butter or just want a low-fat cake, replace butter with 2 eggs) T. е. The recipe will end up with 4 eggs, but no butter.

Mix the semolina with the kefir and leave for 30 minutes. In this time the semolina will have swollen and won't be crunchy. Instead of kefir you can use ryazhenka, sour milk, or any other low-fat dairy product of a suitable thickness.

Beat the eggs with a fork/whisk (not a mixer!) with sugar.

Melt the butter.

Then add salt, baking soda (not white), vanilla and melted butter.

Mix egg and kefir mixture.

Grease mold with butter.

Pour the batter into the mould, and immediately place it in an oven preheated to 180g. in oven for 20-25 minutes (depends on oven and your wish to get more or less crusty crust). Important to remember: if you make the cake in a silicone dish, put the dish on a rack/tray before filling it with the dough, otherwise it will be very difficult to do it)))

When the time is up, take out the pie, let it cool a bit and take it out of the mold onto a plate. If you have a silicone mold, it is very convenient because the pie can be taken out of it by simply turning the mold out.)

Then you may decorate a cooled cake, depending on your taste and imagination). For example, you can sprinkle the cake with powdered sugar or do nothing, and just cut the cake into portions and start eating))

For "mini cake" Whip the sour cream with the sugar. If the cake has not yet cooled, the cream should be placed in the refrigerator. And in general, as a cream for "mini cakes", You can use any cream you like, for example sweetened condensed milk beaten with butter.

Cut the cooled cake in half and smear with sour cream. If you want the bottom "cake" you can soak any syrup for juiciness, though in my opinion it is not necessary, "mini cake" It's very tender without it.

A greased pie doesn't need to be put in the fridge. You'd better just leave it on the table, so that the sour cream is absorbed into the semolina and the tart just melts in your mouth!

The semolina, which I sprinkled with powder, I made with the number of ingredients specified in the recipe (in the photo on the right). For the semolina I made "mini cake", I doubled the number of ingredients.