Classic Tatar sour cream cake

Description

Delicious baked treat for the whole family. Instead of fresh yeast, you can use dry yeast—add it to the dough according to the instructions. Use only high-fat sour cream for the filling! This pie can even be given to small children—give it a try. Cut the pie only when it has completely cooled. The baked good is ready. Serve at the table.

Instructions

1. 1

   Step 1

   Heat the milk to a temperature of 35-40 degrees, crumble the yeast and sugar into it, and dissolve.

2. 2

   Step 2

   Add the egg, salt, sifted flour, and vegetable oil to this mixture. Knead a sticky dough, cover it with a towel, and place in a warm spot for 1.5 hours.

3. 3

   Step 3

   To prepare the pie filling, make the filling. Whisk the sour cream with a whisk, then add the egg, powdered sugar, and vanilla.

4. 4

   Step 4

   Knead the ready dough and shape it into a ball. Roll it out into a thin sheet, 10 cm larger than the baking pan. Grease the pan, cover it with the dough, and spread the dough evenly over the pan. The edges of the dough should hang over the sides by 2–3 cm.

5. 5

   Step 5

   Pour the filling into the dough. Cut the edges of the dough in a decorative pattern and arrange them neatly.

6. 6

   Step 6

   Bake the pie for 35–45 minutes at 190–200 degrees without opening the oven door. The dough should turn golden brown, and the filling should become bright yellow. Do not open the oven for 20 minutes after baking.