Of the ingredients knead the dough. Divided into 2 parts. In one part add 1.5 tablespoons cocoa. Each of the 2 parts divided into 3 parts. Roll out thin cakes, cut through the bottom of the form for baking cakes. Bake on a dry pan 6 cakes, 3 light and 3 chocolate. Cool.

Cream: beat sour cream with sugar.(1.5 cups of sour cream, 1 Cup of sugar). To stack the cakes on top of each other, accurately cream and alternating in color.

Meringue: whip the chilled whites with 2 tablespoons sugar in a smooth shiny mass. The mixture should hold its shape. Using a pastry bag or a teaspoon to transplant the small meringues on a baking tray and dry in oven on very low heat.

Glaze:heat the milk with the sugar(3 tbsp) until the sugar is dissolved. Add the butter and cocoa. Boil down until thickened. The whole cake is covered with frosting. Sprinkle with chopped nuts. Decorate the cake with baseschema. To remove the cake in the fridge and give it a day to soak.