[b]the Dough:[/b] the Eggs and sugar whisk for a while, add sour cream, condensed milk, slaked soda and flour. Beat with a mixer until a homogeneous mass. The third test pour into a baking dish, greased and lightly floured. I pour in a greased form somewhere a teaspoon of flour, and then rotate the shape so that the bottom and walls was a thin layer of flour covered. Pour any excess flour from the mould. Bake the dough about 20 minutes in a preheated 180* the oven. Check the readiness with a match, a toothpick, as usual:) In the remaining dough pour 2-3 tablespoons of cocoa, mix, and bake according to the same rules and the same temperature as the white cake. When the cakes are cooled, the white cut lengthwise into two thin crust (but not necessarily), and dark cut into large cubes, about 4-5 cm rib. "Neobichnie remains" round cake also useful for putting some slides:) [b]Cream:[/b] the Cream can be prepared, while baked cakes. Very important to the quality of sour cream. If possible, it is better to take home the separator is not very thick cream. As for the taste, it should not be sour. If you use the store, you may want to use a thickener for cream or increase the amount of gelatin. Otherwise there is a danger that we spread the pieces of cake will have to actively catch because they will crawl away in different directions:) a version with a good sour cream is a win-win. Now, whisk the sour cream with the sugar until the sugar is dissolved. Gelatin is soaked or dissolved according to the instructions on the package. Pour in the cream. Put the cream in the refrigerator for 30-40 minutes, so it thickens. Not to "come from" very tight, periodically stir with a fork or whisk. [b]the Process of making the cake:[/b] Make a layer of cream between the two halves of the white layer, if all the same cut:) on Top of white cake spread a layer of cream. Then take a piece of brown cake, generously dip into the cream and spread a chaotic pile on a white cake. If the cream will remain, pour on the resulting slide. Put the cake in the fridge for 3-4 hours. [b]Frosting:[/b] Mix the sour cream, sugar, cocoa. Cook over low heat for about 15 minutes. Readiness test: saucer drip a large drop, cool, if not dry, the glaze is ready. Remove from heat, add 1 tbsp oil. Cool, cover cake. Or chaotic drips, or uniformly coat all faces with a knife, or... as the soul will tell:) Sprinkle the cake with coconut flakes or other toppings-decorations:)

And here he is in context:) Bon appetit!