White Nights Cake

Beat the softened butter with sugar until combined.

Gradually incorporate the eggs, add the room-temperature sour cream, and whip everything until the sugar is completely dissolved.

Divide the mixture into two equal parts. Stir 260 g of flour into one, and 220 g of flour along with the cocoa powder into the other.

Quickly knead both types of shortcrust dough, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.

Divide each type of dough into 8 portions, stack a vanilla and a chocolate portion on top of each other, and roll them out together into a single layer.

Cut out 18 cm rounds using a ring mold and bake at 180°C for 10 minutes.

For the cream: whisk together the heavy cream, sugar, egg yolks, vanilla seeds, and flour.

Bring the milk to a boil and, whisking constantly, pour in the egg mixture; cook until thickened and let cool to room temperature.

Beat the softened butter until pale and fluffy, then combine it with the prepared custard base.

Assemble the cake inside a ring mold lined with acetate film, alternating the layers of pastry and cream.

Crumb-coat the top layer and leave the cake at room temperature for 3 hours, then refrigerate for 8 hours.