Recipe: Mannik shifter with apples and caramel step by step with pictures | Handy.Recipes

Mannik shifter with apples and caramel

Cooked Apple Caramel Flip Mannik

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Apple Lemon Caramel Shape Shape Shifter. My toddlers have a huge crush on semolina. I make them in different variations now and this is one of them.

Author of the recipe

Ingredients for the quiche with apples and caramel:


  • Semolina (I have about 300 ml glass) - 1 glass
  • Kefir - 1 glass
  • Wheat flour / Flour - 1 glass
  • Sugar - 0.5 glass
  • Dough leavening agent - 10 g
  • Egg - 2 pcs
  • Butter - 100 g


  • Apple (I have fairly large apples.) - 2 pieces
  • Sugar - 4 tablespoon
  • Butter - 100 g


  • Lemon juice (juice of half a lemon) - 0.5 units
  • Sugar (add sugar to taste) - 2 tablespoon

How to cook semolina with apples and caramel step by step with photos

Making dough for mannik: 1. Combine semolina and kefir and let stand for 15-20 minutes 2. Add 2 eggs to the batter mix. 3. Melt butter and add to the dough. 4. Add sugar (they usually say about 1 cup of sugar, but I think it's too much, so I decrease the amount) 5. Add sifted flour with baking powder and knead into a smooth dough.

Making stuffing: 6. Wash and peel the apples and cut them into coreless slices. Here we begin to caramelize the apples. We take a skillet, heat it up well, put apples in it and lightly brown them on a dry pan.

7. Add butter and melt slowly with apples. When the apples get a little yellow, take them off the fire for 2-3 minutes and let cool down, then put them on the fire again and add sugar. I do this because sugar when it hits the hot pan begins to burn, but this way it slowly caramelizes with the apples, remove when they become lightly browned, so that they will continue to cook in the oven. 8. Cover the baking tin with baking paper and spread the apples out so that they don't fall apart. 9. Pour over the dough, smooth it out and place in the oven for 40 minutes at 180 degrees. First on low heat, then on high.

Boil the lemon caramel: 10. Add half a lemon juice and a spoonful of sugar to remaining caramel in the pan and cook over a very low heat. and take it off when it becomes a gentle brown color.

11. Remove the semolina and let it cool in its mold, then invert it onto a plate and gently peel off the paper. 12. Pour the caramel over the cooled semolina.

Here's our apple mancake with lemon caramel. In the original it comes with caramel without lemon, but for me something is missing some sourness and I decided to experiment and add it to the caramel when cooking. and I think it tastes a lot more interesting.

My second recipe on the cookbook I want to dedicate to all grandmothers! My mom is in the hospital with my middle son in the hospital because I stayed with my youngest, and the older one is with his other grandmother! So, grandmas, this is a delicious recipe for you! My humble servant to you! Thank you for your help and sleepless nights and for your love and kindness! Bless you and be with us for a very long time!!! And we will try to do our best to make you happy in return!

Nutritional Value:

Whole Dish:
4212.4 Calories
64.8 g
182.1 g
576 g
Per Serving:
526.6 Calories
8.1 g
22.8 g
72 g
277.1 Calories
4.3 g
12 g
37.9 g

Flour, Wheat Flour, Lemon Juice, Sugar, Buttermilk, Sweet, Eggs, Apple, Extraordinary, Smooth, Kefir, Baking powder, Baking, Fudge, Fudge Pie

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