While the cakes are cooling, prepare sour cream (beat sour cream with sugar). Of course, you can use any cream – butter, custard, but I like sour cream the most, it impregnates the cakes well and gives a pleasant sourness. Put the cakes one on top of the other, cut them so that they are even and the same. Chop the trimmings and use them for sprinkling. We assemble the cake, carefully lubricate the cakes with cream, if you want to decorate (my simple, “homemade” option)). It is better if the cake stays in the refrigerator for a couple of hours, well soaked in cream.
There are not so many products on the cake, it turns out to be quite large.