Delicate milk cakes with vanilla flavor

First of all, you need to turn on the oven to warm up at 180-200 degrees.

Pour milk into a small saucepan, add sugar. Put the pan on the fire and bring the contents to a boil over medium heat until the sugar is completely dissolved. Reduce the heat to a minimum.

Add the required amount of butter to a saucepan with milk and, stirring continuously, completely dissolve the butter. Remove the pan from the heat and allow the contents to cool.

Pour the contents of the pan into a deep bowl (after it cools down!). Add the egg yolks to the bowl and mix with a mixer. Then add sour cream, salt and beat thoroughly with a mixer at low speed.

Sift flour in a separate container, add baking powder and vanilla and mix all dry products well together.

Pour a mass of milk, sugar, butter, sour cream and eggs into a container with flour. Knead a soft elastic dough.

Cover the dough with a clean towel so that it does not dry out, and let it stand for 20 minutes. Then move the dough to the refrigerator to cool for another half hour.

Remove the rested dough from the refrigerator. Using a rolling pin, roll out the dough into a layer 1-2 cm thick. Cut out rectangular cakes.

Lay a baking sheet with parchment or simply grease it with butter or margarine. Put the cakes on the prepared baking sheet and pierce each cake with a fork. Put the cakes in the preheated oven for 15-20 minutes. The main thing is not to over-dry the milk cakes!

As soon as the milk cakes are ready, you need to let them cool down a little and you can serve them to the table. They taste soft and delicate and are in perfect harmony with tea or coffee. Bon appetit!