Curly Pinscher Cake

Ingredients

• 1 can (400 g) sweetened condensed milk
• 2 cups flour
• 1 cup sugar
• 1 cup sour cream
• 2 eggs
• 2 teaspoons baking soda
• 1 teaspoon white vinegar, for slaking
• 2 tablespoons cocoa powder
• 650 g sour cream, for the cream
• 1 cup sugar, for the cream
• 1 kg bananas, sliced
• 15 apricots, halved
• 1 kg oranges or mandarins, segmented
• Chocolate shavings, for topping

Instructions

1. 1
   Dissolve the baking soda in the vinegar and set aside.
2. 2
   Mix the condensed milk, flour, sugar, sour cream, and eggs into a smooth batter. Stir in the slaked baking soda.
3. 3
   Pour one-third of the batter into a greased 9-inch round cake pan and bake the white layer at 350F (175C) for 20 to 25 minutes, until golden and set. Cool fully.
4. 4
   Stir the cocoa into the remaining two-thirds of batter and bake the dark layer in the same way. Cool fully.
5. 5
   Beat the sour cream with the sugar until smooth and thick.
6. 6
   Break the dark layer into bite-size pieces and dip them in the cream.
7. 7
   Place the white layer on a serving plate and top with a layer of sliced fruit.
8. 8
   Pile the cream-coated dark cake pieces over the fruit, tucking in more fruit as you build the mound.
9. 9
   Finish with chocolate shavings and refrigerate for at least 2 hours before serving.