Childhood Nut Cake

Whip the eggs with sugar until light and fluffy.

Fold in the matsoni mixed with baking soda, then stir well.

Pour in the vegetable oil, add the cocoa, vanilla, and a pinch of salt, and mix thoroughly.

Gradually add the flour and knead into a batter with the consistency of thick sour cream.

Divide the batter into two portions and pour into greased round cake pans (approx. 22 cm in diameter).

Bake at 200°C for about 15 minutes, checking for doneness with a wooden skewer.

For the frosting, beat the softened butter with condensed milk until smooth and fluffy. Add rum or cognac if desired.

Spread the frosting between the cake layers, sprinkle each layer with nuts, and assemble the cake.