Pour into a bowl all the dry ingredients for cakes-flour, sugar, salt, cocoa, baking powder - and mix.
Add eggs, milk and vegetable oil and mix thoroughly. Then add boiling water and quickly mix until smooth.
Heat the non-stick pan well and reduce the heat to medium. Pour into the pan 1.5-2 medium ladles of dough and evenly distribute (I have a pan with a diameter of 28 cm, I poured 2 medium ladles of dough, it turned out 5 cakes). Cover the pan with a lid and bake until the top begins to set slightly. Then turn and bake until the bottom is browned.
Fold the cakes in a stack and trim the edges. Cuttings are crushed, we then use them to decorate the cake.
Sour cream, powdered sugar and vanilla whisk for a couple of minutes.
Put the cakes with holes up and liberally lubricate with cream.
Grease the top and edges of the cake with cream and put it in the refrigerator for 3 hours.
Hazelnuts and almonds are slightly fried in a dry pan and randomly crushed. And now decorate the cake with nuts and strawberries.