Tatar pie "Smetannik"

Dough:

250 ml warm milk
1 teaspoon dry yeast
1 room temperature egg
1 tbsp.
spoonful of sugar 2 tbsp.
tablespoons of vegetable oil 1/2 teaspoon without top salt
400-450 gr flour

Filling:

4 eggs
500 gr sour cream
120 gr sugar
a pinch of vanillin

Cooking:

Put yeast, sugar into milk, mix. Then add a beaten egg at room temperature, salt, butter, flour and knead not very steep dough. Cover and let rise. Prepare the filling: add sugar, vanillin to sour cream and beat with a whisk, then add eggs, beat everything together well. Punch down the risen dough and roll it out into a circle larger than the mold to form sides. Put the rolled out dough in a greased form, make the sides. Pour the sour cream filling onto the dough, then cut the sides and bend as in the photo. Bake sour cream in an oven heated to 180 degrees for about 40 minutes.
Cool the finished cake completely, then you can also keep it in the refrigerator for several hours.