Layer 1: In a large bowl, crack the 3 eggs and add 6 tablespoons of powdered sugar and 1 packet of vanilla sugar. Using a mixer, blend the ingredients on high speed for about 1 minute, until the mixture becomes frothy and fluffy. Then, add the 2 tablespoons of cocoa and continue mixing for a few seconds, ensuring that the cocoa is perfectly incorporated without leaving lumps. In a container, put 150 ml of water and dissolve 1 packet of gelatin, gently heating the mixture until the gelatin completely melts. This dissolved gelatin is gradually added to the egg mixture, mixing again with the mixer for a few seconds until everything is homogeneous. Once you have a uniform mixture, pour the mixture into a 23 cm diameter cake mold that you have lined with aluminum foil. Leave it in the fridge to set until the mixture becomes firm enough not to stick to your fingers.
When the first layer has set well, you can move on to preparing layer 2. In a bowl, mix 500 ml of sour cream with 6 tablespoons of powdered sugar until the sugar is completely dissolved and the mixture becomes creamy. Add the other packet of gelatin, prepared the same way as in the first layer, and mix gently to combine the ingredients. Pour this mixture over the cocoa layer, being careful to distribute it evenly, and refrigerate again to allow the gelatin to set.
For layer 3, take a pot and add 4 tablespoons of sugar along with the 2 packets of gelatin. Gradually add water and place the mixture on the heat. Boil for 1 minute after it starts to bubble, then let it cool slightly. It is important not to pour the hot gelatin directly over the sour cream layer, as it may melt. Once it has cooled sufficiently, carefully pour the gelatin over layer 2 and refrigerate for a few hours to set well.
When the cake is ready, you can serve it plain or, for an extra flavor, add whipped cream on top. A delicious suggestion would be to include some fruits in the sour cream layer; the combination will bring a fresh note and a perfect taste. Enjoy each slice of this refined dessert and the joy it brings!
When the first layer has set well, you can move on to preparing layer 2. In a bowl, mix 500 ml of sour cream with 6 tablespoons of powdered sugar until the sugar is completely dissolved and the mixture becomes creamy. Add the other packet of gelatin, prepared the same way as in the first layer, and mix gently to combine the ingredients. Pour this mixture over the cocoa layer, being careful to distribute it evenly, and refrigerate again to allow the gelatin to set.
For layer 3, take a pot and add 4 tablespoons of sugar along with the 2 packets of gelatin. Gradually add water and place the mixture on the heat. Boil for 1 minute after it starts to bubble, then let it cool slightly. It is important not to pour the hot gelatin directly over the sour cream layer, as it may melt. Once it has cooled sufficiently, carefully pour the gelatin over layer 2 and refrigerate for a few hours to set well.
When the cake is ready, you can serve it plain or, for an extra flavor, add whipped cream on top. A delicious suggestion would be to include some fruits in the sour cream layer; the combination will bring a fresh note and a perfect taste. Enjoy each slice of this refined dessert and the joy it brings!
Ingredients
Layer 1: 3 eggs, 1 packet of vanilla sugar, 6 tablespoons of powdered sugar, 2 heaping tablespoons of cocoa, 150 ml of water, 1 packet of fine gelatin. Layer 2: 500 ml of sour cream, 6 tablespoons of powdered sugar, 1 packet of fine gelatin, 150 ml of water. Layer 3: 2 packets of fruit gelatin (I used Dr. Oetker Tort gelle), 500 ml of water (this amount is indicated on the packet), 4 tablespoons of granulated sugar.