Biscuits: 2 cups sour cream (400 g), 2 eggs, 2 cups sugar, 1, 5 tsp. hydrated soda and 2 cups flour stir. Divide the dough into 2 parts, one to add 2 tbsp cocoa. Bake at 200 ° for about 20 -25 minutes. Cream: 600 g smetana, 1 cups sugar (milled to caster sugar) and the juice of half a lemon stir. Frosting, I love frosting more, so take the number in brackets. 2 (4 ) tbsp sour cream, 1, 5 (3 ) tbsp cocoa, 2 (4 ) tbsp butter, and 2 (4 ) tbsp sugar melt over heat, without boiling.

Light crust break into random pieces or cut into pieces of approximately 2x2 cm

The bottom layer of the cake lightly grease with the cream and add the berries.

Pieces of light biscuit dip in the cream and spread slide on the cake dark.

Pour hot glaze. Give soak. I'm still a little poured over the top of the remnants of the sour cream with the handle of a spoon, make divorces. My expertise: in order not to collect then the remnants of the cream from the table and plates, I'm under the edges of the bottom crust enclose the polyethylene. If not rolled, take a few packets, generally, the edge cover. And then easily removed and everything is kept clean!

Bon appetit!!!