Sancho Pancho

Whisk the eggs thoroughly, then add the flour, cocoa powder, and baking soda (slaked with vinegar). Mix well.

Pour the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes. Check for doneness with a toothpick.

Mix 1 tsp of honey/syrup with 50 ml of water and brush it over the baked sponge layer.

For the frosting, mix the sour cream with honey to taste (about 4-5 tbsp). Dice the pineapple. Combine the frosting with the pineapple and walnuts.

Take a bowl and line it with plastic wrap. Spoon in some of the filled frosting. Tear the sponge cake into small pieces and place a layer on top. Repeat with another layer of frosting and sponge pieces.