Snow-White Mikado

Whisk the eggs with sugar for 2-3 minutes.

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

The resulting dough should be soft and non-sticky.

Chill in the refrigerator for 20 minutes.

Then, divide the dough into 8 portions and roll each portion into a thin sheet.

Roll out directly on parchment paper for convenience, transfer to a baking sheet, prick the sheet with a fork, and bake at 200°C for about 5-7 minutes.

Whip the butter with vanilla until pale and fluffy.

Gradually add the condensed milk and whip again.

Finally, grate the white chocolate, mix well, and the frosting is ready.