Fans of shortbread cakes, I think, will like the idea that came to me on the basis of the well-known "Anthill". By the way, everything is suitable as a cream - from jam to butter creams. I have cream with boiled condensed milk - so "ginger".
Soften the butter, add sour cream, sugar and mix. Add the flour mixed with baking powder. Knead the dough first with a fork, then with your hands and form 4-6 identical balls.
Cover the dough with cling film and put it in the refrigerator for an hour to make the dough harden.
While the dough cools, prepare the cream. To do this, mix the condensed milk with a mixer with sour cream (not liquid; you can weigh it through 2-3 layers of gauze for 1-2 hours)until smooth. And also send it to the refrigerator.
The hardened dough is grated and distributed on a baking sheet in the form of cake cakes. I got 4 cakes from this amount of dough measuring 20x30 cm.
Bake in the oven at 180*C until Golden. This will take 15-20 minutes.
Carefully remove the hot cakes using a spatula (preferably two spatulas) from the baking sheet. Put on the grill to cool. Cakes can be stacked, they will not soften.
Cool cakes smear with cream. The top cake can not be greased, if you like more crunchy cakes.
I smeared the top with cream, too. Next, put the cake in the refrigerator for at least 3 hours, so that the cream soaked the cakes. Naturally, the longer the cake is infused, the more saturated it becomes.
To decorate the cake, melt the chocolate in a water bath. Mix well and apply to the cake cooled in the refrigerator. If the top of the cake is not applied cream, you can decorate without cooling.
And in the end, decorate the cake with pastry sprinkles. I still have some sugar snegurochkas left after the holidays, which the children will definitely like.