Rub 1 tablespoon of butter well with 1 glass of sugar - you can do it with the mixer or with your hands.

Add 1 glass of sour cream and mix well.

Then add 1 glass of flour and baking soda - mix well.

Divide the composition from the previous step into 2 equal parts. In one add 1 glass of flour, in another a glass of flour and 3 teaspoons of cocoa.

Take the composition without cocoa, mix with anger or spoon the dough that is formed (do not be alarmed if it is more sticky). Then sprinkle plenty of flour on the table and remove it, then lightly knead it until it forms a ball - be careful, you do not have to knead it much.

Cut it into 3 and form 3 smaller balls, wrap them in cling film and refrigerate.

Do the same with the brown dough, the one with cocoa - also knead with flour, form 3 balls and put them in the fridge.

I recommend doing exactly as I wrote - in this order - first the white dough then the brown one.

Bake the white sheets first - take each ball, spread it with a spatula (don't forget to sprinkle flour on the table in abundance), to be about 3 mm thick.

To pass the sheet more easily on the tray, wrap it on the facet, then roll it over the tray.

Put a larger plate or lid on the sheet and cut the edges with a knife - then take them and throw them away, don't "recycle" them.

Put the tray in the oven at medium temperature and leave until the edges start to brown. - see how long the white sheets are baking and leave the brown ones for about this time (they don't show the ripe pink edges).

In this way, bake all the sheets, first the white ones and then the brown ones.

Mix well with the mixer 3 glasses of sour cream and 1.5 glasses-2 glasses of sugar. You can add a little vanilla and whipped cream hardener (3-4 sachets - if the cream does not thicken well).

To soften the cake better, I recommend making a hot water syrup with honey or sugar and greasing each sheet with a brush - first grease them with sour cream. Let the syrup absorb for 2-3 minutes then grease each leaf with plenty of cream.

Start greasing the sheets starting with the white ones - so the first one will be white, the second one is brown, and so on until you finish them.

This is what the cake looks like before you let it soak (of course in the fridge). In order for the cake to be perfectly soft and good, the soaking period is 10-15 hours - so it would be perfect to assemble it in the evening and to finish it in the morning.

That's what I did - in the evening I baked the sheets and greased them with cream. Then in the morning I decorated it and prepared it for the guests who came in the afternoon.

So - Take it out of the fridge, with a knife cut the edges that may not be straight. The cake is soft now, the procedure is very simple.

Prepare the icing - put 4 tablespoons of milk, 8 tablespoons of sugar, 100g of butter and 6 tablespoons of cocoa in a saucepan. Put on the fire and stir.

After it starts to boil, turn off the heat, stir once more and let it cool well.

After the icing cools down, pour it over the cake and leave it in the fridge for about 30 minutes to harden a little.

Then garnish it to your liking - you can garnish it completely with whipped cream or sprinkle with coconut or as I did. I took the coconut in my palm, passed it over the edges of the cake, to dress it with coconut.

And with a bag of confectionery I made the popcorn from the cream on the top edges. In the middle you can write something or put some marzipan popcorn, or leave it like that.

Here the same cake, but bigger, I made it from 1.5 amount of ingredients, I decorated it with whipped cream and I wrote Happy Birthday.

Here you also have the section - I think it is quite representative. The cake is soft, with a pleasant taste of sour cream and cocoa, it will surely be a success at any festive meal and not only.

Good appetite!