Sour cream cake

• Prepare everything necessary. Mix and bake the dark and light cakes separately, using half of the total amount of products for each. If the fat content of the sour cream is not particularly important for the cakes, then for the cream you should take fatty natural sour cream.
  

Preparing the cakes

• For the light cake, break two eggs into a bowl, add half of the sugar.
  4 pcs egg, 250 g sugar
  
• Beat until the sugar crystals dissolve and foam appears, then introduce half of the sour cream.
  250 g sour cream
  
• Mix, sift half of the flour and baking powder.
  300 g flour, 1 tsp baking powder
  
• Knead the dough that drips off the whisk in a ribbon.
  
• Pour into a greased form, here the diameter is 18 cm.
  
• Bake in the oven at 170℃ for 30-35 minutes, until a toothpick comes out clean. Bake the dark cake in exactly the same way, the only deviation: take away as much flour as you add cocoa, so the consistency of the dough will be the same. Cool the cakes, then wrap in cling film and leave for a couple of hours, or better overnight.
  4 pcs egg, 300 g flour, 10 g cocoa powder, 1 tsp baking powder, 250 g sour cream
  
• Cut each cake along into two cakes. If there are “caps”, cut them off separately. Crumbled, these parts can be used for sprinkling the top and sides.
  

Preparing the cream

• For the cream, beat the sour cream with sugar until the sugar crystals dissolve. Stack the cakes on top of each other, alternating dark and light, spreading with sour cream.
  150 g sugar, 500 g sour cream
  
• Let it soak for a couple of hours in the refrigerator.
  
• The Sour Cream Cake is ready.