Sancho pancho's sour cream cake

8 servings
2 hours 30 min


1. For the dough, whisk the eggs with sugar, add the extinguished soda, sour cream and condensed milk.

2. Sift the flour and add to the mixture.

3. Divide the dough into 3 equal parts, add cocoa in two parts.

4. Pour the dough into an oiled tin and bake at 180 degrees for 20 minutes. Bake the white bark first, then brown (you can two, or you can thick at one time).

5. Brush the light cake with condensed milk, break the cake with cocoa into pieces.

6. Whisk the sour cream with the sugar and add the vanilla sugar. Refrigerate the cream for at least half an hour to cool it down.

7. Dip pieces of brown bark into the cream and slide over a whole light bark. Fill the slide well with cream and put it in the refrigerator for 1 hour.

8. Prepare the icing. Add sugar, butter and cocoa to the milk. Cook until the icing thickens.

9. Pour the icing over the cake. Have a nice tea party!