Grandmother's sour cream cake Bakhetle

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare and measure ingredients.

2. STEP 2

   

   Pour warm milk into the dough bowl, add yeast, sugar, egg and a pinch of soda. Mix well.

3. STEP 3

   

   Sift flour and salt into the liquid mixture in portions.

4. STEP 4

   

   Knead the dough.

5. STEP 5

   

   Knead the dough well on the board (or on the table) until elastic. To make kneading easier, you can throw the dough onto the surface a couple of times. When shaken, the gluten relaxes and the dough instantly becomes softer.

6. STEP 6

   

   Place the dough for proofing in a bowl and grease it with vegetable oil.

7. STEP 7

   

   Cover the dough with film, cover and leave to rise for 1-1.5 hours.

8. STEP 8

   

   For the filling, place the sour cream in a bowl.

9. STEP 9

   

   Add eggs and stir until smooth.

10. STEP 10

    

    Add sugar.

11. STEP 11

    

    Stir and leave on the table. The temperature of the filling and the temperature of the dough should be the same.

12. STEP 12

    

    Grease a frying pan (or suitable pan) with vegetable oil. Do not grease the sides - the dough will then slide off them.

13. STEP 13

    

    Roll out the risen dough to the size of the mold.

14. STEP 14

    

    Transfer the layer to the mold.

15. STEP 15

    

    Distribute over the bottom and sides of the pan, evenly, without wrinkles.

16. STEP 16

    

    Mix the filling.

17. STEP 17

    

    Pour the filling onto the dough.

18. STEP 18

    

    For the border, cut the protruding edge into petals of approximately 1-1.5 cm.

19. STEP 19

    

    Now the petals need to be folded one at a time onto the filling. Hold two petals with your fingers, and bend the one between them.

20. STEP 20

    

    Do this with everyone.

21. STEP 21

    

    Press the top petals with your finger. Leave the prepared pie to rest for 5 minutes.

22. STEP 22

    

    Place the pie in the oven. You need 180 degrees and a time of about 35 minutes.

23. STEP 23

    

    Let the finished cake cool, the filling will harden and become surprisingly tender.

24. STEP 24

    

    Brew tea and help yourself.

Comments on the recipe

KateriNNa

07.10.2023

4.6

Thanks for the delicious pie! I recommend this sour cream in a slow cooker. Tenderness itself.

Natalia M

07.10.2023

4.6

I baked my grandmother’s sour cream bakhetle cake for tea. I really love these types of sour cream cakes, I baked them with both a yeast base and a shortbread base. Here the dough is yeast, I made it according to the suggested recipe, only I replaced a couple of tablespoons of regular flour with whole grain flour. Then I rolled it out and distributed it into a round shape with a diameter of 26 cm. I made small sides. For the filling, I whisked eggs, 20% sour cream, sugar and added vanilla for flavor. I baked the sour cream cake for 40 minutes at 180°C. The edges were nicely browned and the filling stopped jiggling when shaken. After cooling, the cake was easily cut into portions. It is very tasty, aromatic, the filling is tender and sweet!

Matanya

07.10.2023

4.8

thank you for the good recipe, I’m especially pleased that there is no baking powder, I don’t like this chemical...)

prezdivka

07.10.2023

4.5

I have the feeling that the dough could have been made sweeter, but overall it’s delicious <3 I’m just wondering what fat content is best for sour cream. Thanks for the recipe!