Sour cream cakes with baking powder

Turn the oven on 180 degrees.

Remove the required amount of butter from the refrigerator in advance (you can replace it with margarine). For the dough, it will need a soft consistency.

In a bowl, break a chicken egg and beat it with a whisk or mixer. Then add the sugar and beat again until a fluffy thick foam forms, and until the sugar completely dissolves.

In a deep bowl, sift all the necessary amount of flour, add baking powder to it. This is done so that the cakes turn out soft and lush. Mix everything thoroughly with a spoon so that the baking powder is evenly distributed.

Put the soft butter in a bowl with flour and rub thoroughly with dry ingredients. You should get a soft and elastic crumb.

Pour the beaten egg with sugar into a bowl with cream crumbs. Add sour cream there as well. Mix the contents of the bowl well and knead a soft fluffy dough. Wrap the dough in plastic wrap and send it to the refrigerator for an hour and a half - it should rest.

Sprinkle the table with flour, take out the rested dough and, if necessary, knead it, adding a little flour. Using a rolling pin, roll out the dough into a layer of arbitrary shape with a thickness of 1-2 cm. Cookie cutters or cupcakes (you can use a glass) to cut out cakes of the same size.

Pour a little sugar into a flat plate and dip each cake with the tip into the plate.

Cover the baking sheet with baking paper or grease with butter or margarine and put all the cakes with the sugar side up. Put the baking sheet with the cakes in the preheated oven for 20-25 minutes. As soon as the cakes are browned, you can remove the baking sheet from the oven.

Let the cakes cool down a little, put them on a nice dish and you can serve them to the table. It is best to serve milk cakes on sour cream with dairy products - milk, fermented baked milk, kefir or cocoa.

Bon appetit!