"Lady's Fingers" Cake

Combine water, butter, and salt in a saucepan and bring to a boil.

Add the flour all at once and stir vigorously until a cohesive dough ball forms, then let it cool slightly.

Beat in the eggs one at a time, checking the consistency of the batter (you may need 5-6 eggs).

Transfer the dough to a piping bag and pipe small fingers onto a baking sheet.

Bake in a preheated oven at 180°C (350°F) for 30 minutes, making sure not to open the oven door for the first 20 minutes.

For the frosting, whip the sour cream and condensed milk together until fluffy.

Assemble the cake inside a ring mold: dip each finger into the frosting and arrange them tightly in the pan.

Chill the assembled cake in the refrigerator to set.