Ingredients: flour – 250 g + for dusting; sour cream 30% – 500 g; eggs – 5 pcs.; sugar – 225 g; butter – 150 g + for greasing; baking powder – 5 g.
Using a mixer, beat the softened butter with 100 g of sugar until fluffy. Add 1 egg, the baking powder, and gradually mix in the flour. You should end up with a soft dough. Wrap it in plastic wrap and refrigerate for half an hour.
Preheat the oven to 180°C (350°F). Roll out the dough into a sheet and place it in a greased and floured baking dish, pressing it against the bottom and sides.
For the filling, whisk together 4 eggs, 125 g of sugar, and the sour cream until smooth. Pour it over the base and spread it evenly.
Bake the pie for 40 minutes, until the filling thickens.
Life Hack
This is a recipe where you can substitute baking powder with unslaked soda. There’s no need to neutralize the soda with vinegar separately, as the sour cream in the filling acts as an acidic ingredient that neutralizes the soda, triggering the necessary chemical reaction for fluffy baked goods. Baking powder, on the other hand, doesn’t require neutralization because it contains both soda and an acidic component—like cream of tartar.