Sancho Pancho Cake

Whisk the eggs with sugar until stiff and fluffy

Fold in the cocoa, flour, salt, and baking powder, mixing until smooth

Bake at 180°C (350°F) for 25-30 minutes until done

For the frosting, whip the sour cream, heavy cream, and sugar together until fluffy

Let the baked sponge cake cool, then slice off the top, leaving a base layer about 1-2 cm thick

Cut the sliced-off top into small cubes

Soak the bottom layer with pineapple syrup and spread with frosting. Sprinkle with walnuts and pineapple chunks. Dip each sponge cube into the frosting and assemble the cake in layers shaped like a dome. Sprinkle each layer with walnuts and pineapple chunks.