Ingredients:
For the dough:
• eggs — 5 pcs.;
• butter — 200 g;
• sugar — 250 g;
• flour — 1 cup;
• baking powder — 1 tsp;
• cocoa powder — 1.5 tbsp;
• nuts — 1 cup;
• sour cream — 4 tbsp;
• lemon juice — 0.5 tsp.
For the cream:
• cream — 500 ml;
• condensed milk — 0.5 can;
• cream stabilizer - 4 packets.
For the glaze:
• cream — 200 ml;
• chocolate — 200 g;
• gelatin — 10 g;
• cookies for sprinkling.
Separate the yolks from the whites, place the whites in the refrigerator. Whip the softened butter until frothy. Then add the yolks one at a time, continuing to beat. Add the sour cream and nuts. Gradually add the baking powder, cocoa powder, and flour. Beat the egg whites with sugar, adding the lemon juice at the end of whipping. Combine the egg whites with the dough.
Pour the prepared dough into a mold greased with butter and sprinkled with flour. Bake at 200 °C until ready. Let the finished sponge cool and cut into 3 parts. Whip the cream until fluffy. Add the condensed milk and cream stabilizer. Generously spread the cream on the layers and sides of the cake.
Prepare the glaze. Soak the gelatin in water. Heat the cream, but do not boil, dissolve the gelatin in it. Then add the chocolate and mix well until the chocolate is dissolved. Let it cool.
Pour the glaze in the center of the cake (it will spread where needed itself). When the glaze cools, coat the sides of the cake and sprinkle with cookies. Decorate as desired.
