Easter Cake with Sour Cream

Preheat the oven to 350°F (175°C). Prepare a round baking dish or cake pan by greasing it lightly with butter or oil.

Shape the sweet bread dough into a smooth ball and press it evenly into the bottom and slightly up the sides of the prepared baking dish.

Prick the dough all over with a fork to prevent puffing during baking, creating small holes across the entire surface.

Bake the dough base for 10-12 minutes until it is partially set but still pale, then remove from the oven and let cool slightly.

Whisk the sour cream until it is smooth and creamy, then spread it evenly over the partially baked dough base.

Return the cake to the oven and bake for 25-30 minutes until the sour cream topping is set and the edges are lightly golden.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before slicing and serving.