Curly Pancho Cake

Ingredients

For the dough:

2 eggs

1 cup sugar

200 g sour cream

1 can condensed milk

1/2 tsp baking soda

1.5 cups flour

Cocoa powder

For the frosting:

800 g sour cream

1 cup sugar

1 tbsp cognac

Optional:

1 can maraschino cherries

200 g walnuts

For the glaze:

4 tbsp sour cream

4 tsp cocoa powder

6 tbsp sugar

Whisk the eggs and sugar, add the sour cream, condensed milk, and baking soda. Mix thoroughly. Gradually add the sifted flour until you have a thin dough.

 Divide the dough into two unequal parts (1/3 and 2/3), adding cocoa powder to the larger part. Bake one cake from each part. The cakes bake very quickly.

Cream: Add sugar to the sour cream and let it rest. You can add a spoonful of cognac, if desired. Stir the cream, not beat it. Do this in a large bowl. Stir again after 15-20 minutes to check if the sugar has dissolved. The cream is ready.

Now place the white cake on a plate. Soak it with the liqueur from the cherries. Be careful not to overdo it, or the cake will be too soggy. Let it rest for 15 minutes. Then spread the cream on top and sprinkle with chopped nuts.

Break the black cake with your hands (do not cut it!). And arrange it in layers. Like a cone, each layer is narrower than the previous one, to form a pyramid. 

Lay out a layer of black cake, place cherries and nuts between the broken pieces, and then pour the cream over the next layer. Continue this process until you run out of pieces.

If the cake isn't perfectly level, that's okay—it's even more interesting. If there's any cream left, pour it carefully and evenly over the top.

Glaze: Take sour cream, add cocoa powder, and sugar. Heat over the stove until thickened, cool slightly, and stir in a small knob of butter. Cover the cake with the glaze. Sprinkle with nuts. Let it sit for a few hours, preferably overnight.

Enjoy!