Separate the yolks from the whites, set the whites aside in the refrigerator. Softened butter beat until white with sugar, then one by one, add the yolks, continuing to whisk. Add sour cream and nuts. To further reduce the speed of the mixer to 1 and add the baking powder, cocoa and flour. Whip whites with 1 s. l powdered sugar at end of whipping add 0.5 tsp of lemon juice. And so, on enabled speed 1, continuing to whisk, add the whites in 3 stages. The finished dough pour in the form smazano with butter and sprinkled with flour or breadcrumbs, form with a diameter of 26 see Bake at 200 gr. until done, I baked it at 180° for 60 minutes. Ready cake cool and cut into 3 parts.

Now prepare the cream: cream vzbit to hard peaks, then reduce speed slightly and gradually add condensed milk, when the mixture becomes homogeneous add one bag of fixative cream.

Ready cream generously grease the little cakes and sides of cake.

Make the frosting: soak gelatin in 50 g of water, cream to warm but not boil, dissolve them in gelatin, then add the chocolate and mix well to dissolve the chocolate. Give a well to cool, then pour into the middle of the cake and frosting she spreads where necessary. Then, when the icing hardens more, lubricate the sides of cake and sprinkle them with nuts or biscuits.

Decorate at will.

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