Ingredients:

eggs – 6 pcs.,

sugar – 3 cups,

soda – 1/3 tsp.,

cocoa – 4 tbsp. l.,

lemon juice – 1/2 tbsp.l.,

flour – 2 cups,

frozen cherries – 200 g,

nuts (any) – 1 cup,

thick sour cream (fat content from 35%) – 700 g,

dark chocolate – 1/2 bar, vodka

Preparation:

Sponge dough: separate the whites from the yolks. Beat the whites with a mixer into a strong foam (5-8 minutes).

Then, continuing to beat, add 2 cups of sugar in small portions. Enter the egg yolks (one at a time).

Sift the cocoa through a sieve so that there are no lumps, pour into the dough and mix gently.

Then, in several batches, add flour and baking soda, quenched with lemon juice.

Lubricate the mold with oil. Pour out the dough and put it in the oven. Bake at 180 degrees until cooked. If the surface is already baked, but the middle is not ready yet, cover the top of the base with parchment or foil.

Cut out a 1.5-2 cm high cake from the finished cooled biscuit, and cut the remaining cake into 3-4 cm cubes.

Whisk the sour cream. Beat for about 7 minutes, until the dough turns into a fluffy and airy mass. Add 1 cup of granulated sugar, whisk for about 5 minutes. Sprinkle the cake with vodka, then smear with sour cream.

Put the cherries, defrosted, marinated in advance in 2 tablespoons of vodka and sprinkled with sugar, and chopped nuts. Dip each piece of dough into the cream and spread it over the cake. Then again, cherries, nuts and pieces of dough – roll up the cake like this. Cover the cake with sour cream. Melt the chocolate in a water bath and apply the pattern. Or you can just sprinkle grated chocolate on top, decorate with nuts and cherries.