How to make
In a bowl, mix the flour, salt and baking powder.
In another bowl, beat the butter, sugar and egg until fluffy. Add the cream and then the dry mixture with the flour. Stir and start mixing with your hands. Knead a soft and slightly sticky dough. Divide it into 7 parts. Form them into balls and roll each into a equal sized round sponge layers.
Preheat the oven to 390°F (200 degrees) and bake the sponge layers one by one for 5-6 minutes and in the middle of the baking, carefully turn the sponge layer with a spatula to bake evenly on both sides.
Take out the baked layers and place them on top of each other and leave them until they have completely cooled.
It's now time to prepare the cream for our cream cake. Beat the soft butter for 2-3 minutes until it forms into a fluffy cream.
Add the condensed milk and mix well by hand. Add the vanilla, cognac and finally the sour cream. Continue to stir until a homogeneous mixture is obtained.
Start assembling the cake. Place a sponge layer on a base, spread 2 spoons of cream on it, put another layer on top, spread some cream once again and so on until the last layer. Pour the entire amount of remaining cream on top.
Store the Armenian cake in the refrigerator for 24 hours.
Before serving, decorate it with grated chocolate and cut the cake into pieces.
