Beat room temp butter and the eggs until pale

Add the sugar and continue beating

Add the soda into the sour cream

Mix and wait until it raises and gets bubbly

Pour into the batter and mix

$Add the flour and knead until you get an elastic and not too sticky dough. \u261d\ud83c\udffb\ufe0f\u261d\ud83c\udffbbe careful not to add too much flour. The dough will lose its taste.$

Add the flour and knead until you get an elastic and not too sticky dough. ☝🏻️☝🏻be careful not to add too much flour. The dough will lose its taste.

Divide the dough into 7 layers

Wrap and take to fridge for about an hour

After an hour take out each piece and roll into a thin sheet. Bake in the 360C preheated oven for 5-7 minutes. Be very careful not to burn them.

Ready layers. Smell amazing

For the cream frosting in a saucepan add cocoa, water, and sugar

Bring to a boil over a very low heat and leave aside to cool completely

Meanwhile beat room temp butter until pale

Gradually add the caramel and continue beating

Add the cocoa mixture and a tbsp alcohol( optional)

The frosting should have a dark chocolate color

Time to assemble the cake. Put the layers on top of each other and spread the frosting between each layer

As a final touch decorate with shredded chocolate

Let it rest for several hours

And enjoy

How to make mikado

Make Mikado