Pour the raisins with boiling water, give a little bit to swell, drain the water, lay on towel to slightly cool. Then grind in a blender, add the soda (slaked vinegar) and milk, mix thoroughly.

Beat egg whites with sugar until hard peaks. Beat egg yolks and add them to proteins, stir gently with a spoon.

Protein and yolk mass, mix with raisins and add sifted flour. Mix gently and divide into 3 parts.

Dough consistency is obtained as thick cream, so to divide into equal parts I have used three identical bowls.

Preheat the oven to 200”. To cakes turned out the same size, on parchment, draw a pencil circle (trace a plate, we need a circle with a diameter of 25-27 cm). I, to be safe, additionally grease the parchment with vegetable oil, because the cakes turn out very tender. Pour the contents of the first bowl into the center of our circle and gently, using a spoon distribute the dough, trying not to go over the drawn face. So we bake the first cake. I it took 10 minutes, you will be guided through the oven. Also bake the remaining two layers.

For the cream we need to whip the butter with the icing sugar and vanilla. Then gradually introduce the sour cream. Need a thick sour cream. I took 15%, it was watery, so before you do the cakes, I put it "was weighed" (I have a special towel, as an alternative you can take a folded in several layers of cheesecloth. If you are not familiar with this technology, I will write: put in a bowl strainer or colander, it lay folded in several layers of cheesecloth and pour into it the cream. We need to speed up the process, so we occasionally let her to stir. With sour cream drain a bit of the serum and it will become thicker). Cakes, before fluff cream, in several places, poke a wooden skewer, this is to ensure that they are better soaked. The cream can be applied only on completely cooled cakes, and it just "flows". Grease cakes with cream, do not forget about the top half and sides of our cake, it is necessary that it then stayed with grated chocolate.

Decorate izmelchenny chocolate that can be grated (just hold it in front of this chocolate in the freezer) or chop in a blender (I did).

Now the most difficult stage, to put our cake in the fridge for 10 hours... ideally let stand overnight.

Here's a trouble-free, very tasty cake we got! Bon appetit!