You will need
  • mixer;
  • - cookie sheet or baking dish;
  • - parchment.
  • For biscuits:
  • - eggs 12 PCs.;
  • - sugar 2 cups;
  • - flour 2 cups;
  • - cocoa 2 teaspoons.
  • For the cream:
  • - sour cream 1 kg;
  • sugar 1 Cup;
  • For the filling:
  • - peaches, canned 1 Bank;
  • - 1 Bank canned pineapples.
  • For decoration:
  • - fresh strawberry 1 kg;
  • - berries 150 g;
  • - wafer rolls 600 g
With a mixer beat 12 eggs and divide into 2 bowls. In the first bowl mix the eggs with 1 Cup of sugar until thick foam, then add the cocoa powder and 1 Cup flour. Cover a baking sheet with parchment paper and pour the resulting mass of the first bowl. Bake for 25-30 minutes at 180 degrees.
In the second bowl with the remaining eggs, add 1 Cup flour and sugar and carefully whisk mass. Then on a baking sheet or in a baking dish and pour biscuit dough and bake as in the first case.
For the cream mix sour cream with sugar and refrigerate for 30 minutes.
Of cans of peaches and pineapple, drain the juice. Fruit drain in a colander and cut into slices.
Prepared biscuits, cut in half. Cakes lubricate the sour cream and spread on top of each other alternating light and coffee. Between the cakes in the sour cream put the pineapple and peaches. The top and sides of cake grease sour cream.
Strawberries and berries peel from the twigs and wash thoroughly. On top of the cake, put berries, and on each side put the wafer rolls. Leave the cake in the fridge for 1-2 hours, so it is well soaked.