- Flour Sun - 2 Cups
- Sahar - 1 st. spoon (plus 6 tablespoons in the filling)
- Yeast - 1 teaspoon
- Egg - 1 piece
- Milk - 1 Glass
- Salt - To taste
- Vegetable oil - To taste
- Sour cream 20% - 2.5 cups (filling)
- Eggs - 4 pieces (stuffing)
1. In the sifted flour add yeast, soda, salt, sugar. Mix. Separately, beat the milk with the egg and add to the flour. Pour a little vegetable oil. Knead the dough, roll it with a ball and put it in a warm place for 1 hour. 2. While the dough is on the proofing, prepare the filling. In a separate bowl, beat the eggs with sugar. Gradually, in parts, add sour cream, do not stop whipping. Sugar in the filling should completely dissolve. 3. Preheat the oven. Form a baking sheet with parchment paper. From the dough roll out the circle so that its diameter is slightly larger than the diameter of the mold. Place the dough in a mold so that its edges hang from the mold. Inside the dough, pour the filling and the edges a little to pinch. The cake is baked for about 40 minutes at a temperature of 200 degrees. Pull out the prepared pie, cool it and cut into portions.
Servings: 8-10