Pancho Cake with Cherries and Nuts

Whip the eggs with sugar and vanilla sugar.

Add the sour cream and mix well, then add the condensed milk and mix again.

Add the slaked baking soda and flour, and mix into a smooth, pourable batter.

Divide the batter in half, and fold cocoa powder into one half.

Bake in an oven preheated to 180°C (350°F) for 20–25 minutes, making two separate sponge cakes, then let them cool.

Make the frosting: whip the sour cream thoroughly with a mixer, then add the sugar and vanilla sugar.

Cut each sponge cake horizontally into 2 layers (yielding 4 layers in total). Use 1 layer as the base for the cake, and cut the remaining layers into small cubes.

Lightly soak the bottom layer with cherry compote, drizzle with a little condensed milk, spread with frosting, and top with cherries and nuts.

Dip each cube into the frosting and stack them into a dome shape, layering with cherries and nuts, and periodically drizzling with compote and condensed milk.

Once the dome is assembled, coat the outside with frosting and place in the refrigerator.

Prepare the glaze: melt the chocolate over low heat, stir in the milk until smooth, let it cool slightly, and then spoon it over the cake.

You can sprinkle the top with chopped nuts or sliced almonds.