Mikado Cake

Beat the eggs with sugar for 2-3 minutes.

Add the butter and the sour cream mixed with baking soda, beat again for a couple of seconds until smooth, then gradually incorporate the flour to knead a soft dough.

Chill the dough in the refrigerator for 20 minutes.

Divide the dough into 8 portions and roll each portion out into thin sheets directly on parchment paper.

Place on a baking sheet, dock the sheet with a fork, and bake at 200°C for about 5-7 minutes.

For the cream, beat the softened butter with vanilla until pale and fluffy, gradually adding the condensed milk.

At the end, grate the white chocolate into the mixture and stir well.