5 eggs divided into yolks and whites. Whites until put in the refrigerator. Softened butter RUB with 1 Cup sugar. Continuing to whisk, gradually add the egg yolks and sour cream.

Mix the flour with the baking powder, put in it the butter-egg mixture and quickly knead the dough. Divide it into two parts. In one add cocoa, stir the mixture quickly until smooth and put in some time in the freezer.

For poppy-seed filling pour Mac boiling water and allow to cool. Then rubs it in a blender or mince. Add 1 egg, 2 tbsp sugar and stir well.

Split mold with high sides grease with oil and spread the white dough. Top evenly distributed poppy filling. You can add raisins or nuts. Peel apples peeled, remove the core, cut into large chunks and spread on a Mac.

The remaining 5 proteins whisk until a stable foam, gradually adding the remaining sugar (not full glass). Then add 1 tbsp. tablespoon of starch, stir gently and pour on apples. And the last layer - grate the dark dough from the freezer. Put in a preheated 160-170 degrees oven and bake. The exact baking time won't tell (again, forgot to measure), I think, for about forty minutes.

While still hot cut the cake into portions and allow to cool without removing from the mold. Sprinkle top with powdered sugar. Then spread on a dish and... you can enjoy! P. S. To determine the amount of products I use a measuring Cup for breadmaker (230 ml) or a red Cup that says NESCAFE.It just fits my glass and,in my opinion,there are in any house.