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Grandma's bachetle sour cream cake
12 servings2 hours
Wheat flour - 300 grams, Salt - 1 tea liter, Sugar - 1 table liter, Chicken eggs - 1 pc., Dry yeast - 1 tea liter, Milk - 180 ml, Sunflower oil - 2 table liter, Baking soda - 0.2 tea liter, Chicken eggs - 4 pcs., Sugar - 6 table liter, Sour cream - 500 gram
Prepare and measure the ingredients. 
Pour the warm milk into the dough bowl, add the yeast, sugar, egg and a pinch of soda. Mix well. 
In portions, sift the flour with salt into the liquid mixture. 
Knead the dough. 
Knead the dough well on the board (or table) until elastic. To knead it easier - you can throw the dough a couple of times on the surface. With shaking, the gluten relaxes, and the dough instantly becomes softer. 
Place the proofing dough in a bowl and brush with vegetable oil. 
Tighten the dough with film, cover and leave to fit for 1-1. 5 hours. 
To fill, transfer the sour cream to a bowl. 
Add the eggs and stir until smooth. 
Add the sugar. 
Stir and leave on the table. Filling temperature and dough temperature should be the same. 
Grease the pan (or suitable shape) with vegetable oil. Do not lubricate the sides - the dough will then slide off them. 
Roll the matching dough according to the size of the shape. 
Transfer the formation to the mold. 
Distribute along the bottom and sides of the mold, evenly, without folds. 
Stir the filling. 
Pour the filling onto the dough. 
For the curb, cut the protruding flange into petals approximately 1-1. 5 cm. 
Now the petals need to be bent into the filling after one. Hold two petals with your fingers, and bend the one between them. 
So do with everyone. 
Press the upper petals with your finger. Leave the prepared pie to rest for 5 minutes. 
Put the pie in the oven. You need 180 degrees and a time of about 35 minutes. 
Leave the finished cake to cool, the filling will set and become surprisingly tender. 
Make the tea and treat. 