Sponge cake: all of our ingredients for biscuit, divide into 3 parts. 1 Korzh: 1 egg, 0.5 Cup.sour cream 0,5 Cup. sugar-0.5 stack. flour 0.5 tsp. soda slaked 0.5 stack. Mac 2 Korzh all the same, but instead of poppy add the nuts. 3 shell all the same, only with raisins. Eggs, beat with sugar, add baking powder, sour cream and flour, stir again. Bake at temperature 180-200° for about 30 minutes. Cakes bake better in the evening and morning to collect the cake.

Now prepare the butter cream: butter beat with a mixer incandescent, slowly add the powdered sugar. Small portions add condensed milk, whisk well. I like to add a little brandy to the cream.

Smetany cream: sour cream to prepare the cream should be fresh, with no signs of fermentation, without the sharp acidity. It is better to use cream of the highest grade, containing 30% fat. As well as cream, sour cream before whipping, have much cool, whip it should at low temperatures. Whisk the sour cream with a mixer until a thick, fluffy foam, which must be kept on a raised broom. Sift powdered sugar, mix with beaten egg estimated, i.e., lightly beat.

Assembling the cake: 1 cake, butter cream cake 2, 3 smetany cream cake, butter cream and coat the Sides with butter cream. Decorate at your discretion.

I have left a little crumb from the sponge cake with poppy seeds, I decorated the sides.

Bon appetit!!!