For the dough mix flour, baking soda, butter, sour cream, egg, brandy, sugar. Add a pinch of salt, knead the dough. Spread evenly in the form. I put a little dough on the side, I think they can be done at once. Pinned the dough with a fork and put in oven, bake about 20 minutes At 180 degrees.

Make filling. Mix jam and sour cream (2 tbsp), egg, milled together with the rind of a lemon, semolina. It took me four tablespoons without slides, the jam was of medium thickness. The mass was quite liquid, please note that the semolina swells up.

After 20 minutes pull out the crust, make the edges of the remnants of the test (if not done immediately), pour the filling.

Mix 2 tbsp sour cream 1 tbsp flour, the mixture distributed the pieces over the surface. My sour cream was thick, so it turned out dense mass, better to have thinner.

Put everything back in the oven and bake for about 40 minutes. The filling turns out very fragrant due to the lemon, a nice soft consistency. In my opinion, a good option when cupcakes with jam already tired. Bon appetit!