Sour Cream Cake

Ingredients

Butter 100 g

Sugar 100 g

Sour cream 250 g

Flour 2 cups

Baking soda 1/2 tsp

For the frosting:

Sour cream 300 g

Sugar 75 g

Halva 2 tbsp

Raspberry jam 2 tbsp

Almonds 2 tbsp

For the dough, cream the butter with the sugar, add the remaining ingredients, and knead until the dough is not too stiff—just enough to stick to your hands. Remember, it's better to under-flour than over-flour, otherwise the cakes will be dry. Refrigerate the dough for at least 30 minutes.

Preheat the oven to 180°C. Divide the dough into 3-5 portions. Spread each layer evenly on greased paper (you can draw a circle of dough on each sheet of paper with a pencil, grease this circle with butter, and then spread the dough onto it with your hands). The dough will stick to your hands very easily, so grease them with vegetable oil.

Bake each layer for 20-25 minutes. During the first 10 minutes, when the layers are just beginning to set, prick each layer with a fork. Be careful not to let the layers dry out. Remove them when they're golden and slightly brown.

For the cream, use plenty of sour cream so the layers are thoroughly soaked and tender. Mix everything together, grease the layers generously, and refrigerate the cake for at least 6-7 hours (overnight is best; the cake will be very tender). Decorate the top of the cake with nuts, dried fruit, chocolate shavings, or whatever else you'd like.

Enjoy!