Cake “Prague” according to the ancient recipe

Wheat flour 1.5 cups
Sugar 2 cups
Sour cream 20% 6 tablespoons
Sweetened condensed milk 6 tablespoons
Soda 2 teaspoons
Cocoa powder 7 tablespoons
Butter 300 g
Milk 0.6 l
Semolina 4 tablespoons
A pinch of vanilla
Brandy 3 ml
Walnuts 25 PCs
Eggs 2 pieces
To print the recipe
1. Eggs and a Cup of sugar to whisk, add sour cream, 2 teaspoon soda extinguished by vinegar, condensed milk, 4 tablespoons cocoa. Stir this mixture in a blender or food processor. Then add a half Cup of flour and mix thoroughly.
2. Half of the mixture pour into pre-greased baking pan. Bake for 30-40 minutes in a pre-heated to 130-140 degrees. Depending on power of oven temperature and cooking time may vary. To check the readiness of the cake — pierce with a toothpick. If the toothpick has remained the dough, then continue to bake.
3. For easier removal of cake from the mold insert soaked in cold water rag. The same is done with the second cake layer. Until they are ready, proceed to the cream.
4. Cook porridge (cook it in advance so it had time to cool): 3-4 tablespoons of semolina, a pint of milk and half a Cup of sugar. Porridge should be thick. Cool, put in the fridge, even the freezer — no more than 10 minutes.
5. Beat 200 grams of butter, then gradually add cereal, mixing, add the vanilla and tube or two of alcohol, mix well. The cream should be thick. Put it while in the fridge.
6. To get the cakes and cut each into 2 parts. Each cake except for the top, spread with cream and spread on the cream walnuts. The top layer of glaze. To make the glaze, in a saucepan, you just need to melt 100 grams of butter, add 8 tablespoons of sugar, 2 tablespoons milk and 2 tablespoons cocoa. Stir for about 5 minutes. Pour over the cake and immediately smudge, because hardens quickly!