STONE-PRESSED CAKE

Dissolve the sugar in the cream, add as much flour as the cream will take and the soda. Knead the dough and divide into 4 parts. To one part add cocoa and knead again. Divide the dark dough into three parts. We then have 3 parts of white dough and 3 parts of dark one. Wrap the each dark part into the white one and roll. Place in a greased baking dish. and bake 3 cakes in the bread oven or oven until slightly golden brown. Whip the cream for the filling with sugar. Spread it on hot cakes. And put one layer on another. Do not spread the cream on the top layer. Cover wit a chopping board and press the whole wit a stone. Place in pantry to cool for 2-3 days so the cake softens. Before serving cut the edges with a knife. Use the crushed remnants to decorate the top layer of the cake, on which first spread cream with sugar.
Ingredients:
Dough:
0,5 liter of sour, thick cream
1 cup sugar
wheat flour (the amount the cream will take to make a dough consistency)
1 teaspoon baking soda
cocoa
Filling:
3 cups of very thick, sour cream
1 cup sugar
Garnish:
1 cup very thick, sour cream
1/2 cup sugar