For light dough:

sour cream – 200 g;

margarine — 100 g;

soda – 1/2 teaspoon;

sugar – 1/2 cup;

flour – 2-2.5 cups.

for the chocolate dough:

sour cream – 200 g;

margarine — 100 g;

soda – 1/2 teaspoon;

sugar – 1/2 cup;

flour – 2-2.5 cups;

cocoa – 2 tablespoons.

for cream and glaze:

fat sour cream — 400 g;

sugar — 150 g;

mac — 25 g .

To make a light and chocolate dough, combine the ingredients: sour cream, softened margarine, flour, sugar, baking soda (you can not extinguish it) and cocoa in two different bowls.

Knead the fluffy dough and divide each into 2 parts, as a result you will get 2 light parts and 2 chocolate ones.

Roll out each piece of dough into a circle about 25 cm in diameter and bake in a preheated oven at 200 degrees for about 10-12 minutes (time depends on the properties of the oven).

Baked cakes can be trimmed to one size (for example, on the lid or on a plate, etc.), but I did not do this for my home version...

For the cream and glaze, whisk the sour cream with sugar, add the poppy seeds and whisk again.

Assemble the cake by smearing the cakes with sour cream.

Bring the rest of the sour cream to a boil, cook over low heat while stirring — this is the glaze, which carefully pour over the top surface of the sour cream cake.

After 3-4 hours (or overnight) of soaking in the refrigerator, the sour cream cake with sour cream is ready.