Count's Ruins cake with sour cream

The cake is not capricious in preparation. First we prepare a sponge cake:

- break the eggs into a bowl, add sugar and beat the mass with a whisk until fluffy (the whisk can be replaced with a mixer to get the perfect result);
- add sour cream and slaked soda, continue whipping;
- sift the flour and put it into the dough in parts, carefully mixing each portion, trying to achieve a homogeneous consistency (the mass should turn out to be runny, similar in appearance to the dough for pancakes);
- spread 1/3 of the dough in a round shape with a diameter of approximately 23-24 cm, covered with parchment, send it to the oven, preheated to 180 degrees. The biscuit is baked quickly - literally 15 minutes and the cake is ready;
- add cocoa and sour cream to the remaining dough, carefully mixing the added ingredients;
- put the dough in another form (diameter does not matter), which also needs to be covered with parchment, and put in the oven for 25 minutes.

Now let's prepare the cream. To do this, mix sour cream with powdered sugar and vanilla in a blender.

Putting together a cake:

- we spread a white sponge cake on a flat dish, soak it with syrup (or liqueur), lubricate it with cream and spread the tangerines cut into circles;
- cut the cooled chocolate sponge cake into cubes, dip each piece into the cream and spread it out in any order, forming a slide (we try to stack the cubes tightly to avoid empty space in the cake).

Prepare the glaze:

- in a small saucepan, mix sour cream, cocoa, sugar and butter;
- mix the resulting mass well and heat it over medium heat without bringing it to a boil;
- pour the cake with the finished glaze, sprinkle with pre-chopped walnuts on top.

"Count's ruins" are sent to the refrigerator for impregnation.

After two hours, the delicacy can be served on the table.

Sweet tea party!