I have borrowed this recipe from the website cetrassezonas and tweaked it some. I hope it will work with your American sour cream or wherever you are from. But as long as you can get your hands on real sour cream you should be fine.
You will need:
Springform pan 10-11 inch.
Dough:
1 1/4 c. sugar
3 cups flour
7 T. butter
2 eggs
2 T. honey
1 t. soda.
Filling:
2 cups sugar
3 cups sour cream
2 T. grated lemon rind
1 t. vanilla extract
Decor:
1/2 cup chocolate chips
1/4 cup cream
Method:
Melt the butter, sugar and eggs. Stirring until the sugar is dissolved. Pour into separate bowl.
Prepare sheets of baking paper by tracing the size of the pan on the paper. You will need 5 such prepared baking sheets or papers. Divide the dough into 5 equal portions. Flip the paper over and roll out so that the dough is the size of your drawn circle. Use flour as necessary to keep from sticking. It will be thin, apx. 1/8 inch. There is no need to have a perfect circle, you will trim the edges later.
Bake until brown, and crisp. DO NOT BURN! It bakes quickly.
Layer one cake round at a time, then spread apx. 1 cup of the sour cream mixture. Then another round until you have used up all the rounds and all the filling. Pour any remaining filling under the last layer. Do not put filling on top layer if you desire to top with chocolate. Chill overnight. You can also add the chocolate at this point or do it the next day.
You can put the remaining edges that you cut off in a blender and grind them into crumbs which can then be used to garnish the edges of the cake. This cake is meant for home so the decor is simple, but you can decorate it as you desire!
So let me know if you make this cake and how it turns out for you!
