Dissolve the yeast in warm milk, 1 tsp. sugar and add 200 grams of flour. Place the dough in a warm place for half an hour. Then beat eggs with sugar and vanilla, add them to the dough and mix. Then add soft butter, mix sour cream and add the rest of the flour. Knead the soft dough and put in a warm place for another half hour.
Then add raisins to the dough, mix well and set again to approach for 30 minutes.
Smear the baking molds a little with butter and put the dough in them somewhere at 1/3 of the height of the mold. Let the dough rise. Put the cake in the preheated oven at 100 degrees for 10 minutes, then increase the temperature to 180 degrees and bake for 35-40 minutes.
Easter cake on sour cream is ready, decorate as desired and can be served.