For the batter:
1 egg
80 g of all-purpose flour
120 g of sour cream
120 g of sugar
15 g of cocoa powder
50 g of walnuts
1 tsp of baking powder
For soaking up:
50 g of sour cream
For the mousse:
500 ml of kefir (buttermilk, yogurt)
200 g of sour cream
100 g of sugar
15 g of gelatin
100 ml of water
250 g of prunes
1 tsp of vanilla extract
1/5 tsp of baking soda
For the glaze:
30 g of chocolate
20 g of butter
The cake is 1.6 kg
220 kilocalories per 100 g