Eskimo cake.

NECESSARY INGREDIENTS:
For the sponge:
eggs - 4 pcs.
sugar - 1 1/2 cups
wheat flour - 1 cup
walnuts - 1 cup
baking powder - 1/2 tsp.
For the cream:
sugar - 1 cup
wheat flour - 2 tbsp.
eggs - 2 pcs.
milk - 1 cup
butter - 300 g
For the glaze:
cocoa powder - 4 tsp.
sugar - 4 tbsp.
sour cream - 4 tbsp.
butter - 50 g
METHOD OF PREPARATION:
For the sponge, beat the egg yolks, separated from the whites, with the sugar until white, add 10 tablespoons of cold water, flour mixed with baking powder, chopped nuts, and knead the dough. Whip the egg whites into a foam, gradually combine with the dough.
In a greased and parchment-lined form, place the dough and bake for 40 minutes at 200 degrees. Check the readiness of the sponge with a wooden skewer. Let the sponge cool, cut horizontally into two layers.
For the cream, mix the milk with flour, sugar, and eggs, cook, stirring, over low heat until thickened. Let the cream cool, mix with softened butter, and whip into a fluffy mass.
Spread the cream on the layers, stack them on top of each other, and spread cream on the sides of the cake.
For the glaze, mix the sour cream with cocoa, sugar, and heat until the sugar dissolves. Add butter, mix. Pour the warm glaze over the cake and place it in the refrigerator.