Ingredients

Cooking

1 . Stage

For the crusts, beat 4 eggs and sugar so that the mass increases, then add the flour. Separate 1/3 of the batter, it will remain for the chocolate cake. Pour 2/3 of the batter into a mold (I had a round, diameter 24), bake in the mold until the surface browns, about 10-15 minutes, depending on your oven. Take the cake out of the mold, cut it into two pieces and leave to cool.

1. Stage. For the crusts, beat 4 eggs and sugar so that the mass increases, then add the flour. Separate 1/3 of the batter, it will remain for the chocolate cake. Pour 2/3 of the batter into a mold (I had a round, diameter 24), bake in the mold until the surface browns, about 10-15 minutes, depending on your oven. Take the cake out of the mold, cut it into two pieces and leave to cool.

2 . Stage

For the chocolate cake: add cocoa to the batter, the batter becomes thick, add 1 egg and milk, mix well, add blueberries, pour into the form and bake until ready - about 10-15 minutes. When ready, take the cake out of the mold and leave it to cool. For the coffee impregnation - 2 tsp. coffee pour 100 ml. boiling water, mix) For the sour cream: whip sour cream with 0.5 tbsp. sugar. Let's begin assembling the cake: soak the bottom layer in coffee and leave for about 10 minutes, then spread the sour cream on it, cut the strawberries and put them on top, then put the chocolate layer and spread the cream on that too, then light layer on top. The top layer should not be greased with buttercream, as we will be greasing it with buttercream. Put the cake in the fridge for 2 hours. Then beat some soft butter and condensed milk to coat the cake with mastic. Take the cake out of the fridge, spread evenly, so that the surface is even. Put back in the fridge for 1-2 hours.

1. Stage. For the chocolate cake: add cocoa to the batter, the batter becomes thick, add 1 egg and milk, mix well, add blueberries, pour into the form and bake until ready - about 10-15 minutes. When ready, take the cake out of the mold and leave it to cool. For the coffee impregnation - 2 tsp. coffee pour 100 ml. boiling water, mix) For the sour cream: whip sour cream with 0.5 tbsp. sugar. Let's begin assembling the cake: soak the bottom layer in coffee and leave for about 10 minutes, then spread the sour cream on it, cut the strawberries and put them on top, then put the chocolate layer and spread the cream on that too, then light layer on top. The top layer should not be greased with buttercream, as we will be greasing it with buttercream. Put the cake in the fridge for 2 hours. Then beat some soft butter and condensed milk to coat the cake with mastic. Take the cake out of the fridge, spread evenly, so that the surface is even. Put back in the fridge for 1-2 hours.

3 . Stage

For mastic - pour water into a saucepan, heat it, put a plate with marshmallows on top, when the marshmallows are melted, remove the plate and start pouring in powdered sugar. Initially the mass is very sticky, but then it becomes malleable. Pour the food coloring, wrap it in a bag and put it in the fridge for a couple of hours (you can make the mastic a couple of days earlier and put it in the fridge). Then take the cake out of the fridge. Roll out the mastic not very thin, put it on the cake, smooth it out, trim off the bottom, make the decorations and decorate the cake as desired).

1. Stage. For mastic - pour water into a saucepan, heat it, put a plate with marshmallows on top, when the marshmallows are melted, remove the plate and start pouring in powdered sugar. Initially the mass is very sticky, but then it becomes malleable. Pour the food coloring, wrap it in a bag and put it in the fridge for a couple of hours (you can make the mastic a couple of days earlier and put it in the fridge). Then take the cake out of the fridge. Roll out the mastic not very thin, put it on the cake, smooth it out, trim off the bottom, make the decorations and decorate the cake as desired).