Recipe: Grandma’s classic layer cake with creamy icing

 Instructions:

Beat the egg whites with a pinch of salt until stiff. Gradually add 180 g of sugar. Reserve a few tablespoons.
In a separate bowl, beat the egg yolks with the remaining sugar until smooth.

Mix water, flour, cocoa and baking powder until smooth.
Carefully add the beaten egg whites.

Bake in a 20 cm cake tin for 40 minutes at 180 °C.
For the cream filling, cook the eggs, sugar, starch, condensed milk and milk until thick. Add the vanilla and allow to cool.
Halve the cooled cake and soak it with sweetened milk as desired.

Mix the cooled cream with the butter and assemble the cake.
Store in the refrigerator for 3-4 hours.

For the glaze, cook the cocoa, sugar and sour cream over low heat.
Decorate the cake and serve!