Lady's Fingers Cake

Combine the milk, salt, and butter, then bring to the boil.

Add the sifted flour to the boiling mixture while stirring constantly.

Heat the mixture for 2 minutes, stirring continuously until all flour lumps disappear.

Remove the mixture from the heat, let it cool to 70–80°C, then add the eggs one by one while stirring until a smooth, lump-free batter forms.

The finished dough should be a viscous consistency.

Grease a baking sheet with margarine.

Pipe the choux pastry onto the baking sheet in thin "fingers" using a pastry bag.

Bake at 180–200°C for 30–40 minutes. Let cool.

Whip the sour cream, gradually adding the sugar.

Arrange the baked "fingers" on a serving platter in a stacked log-cabin fashion, generously coating each layer with the frosting.

Grate the chocolate on a coarse grater and garnish the cake.