This cake is very easy to make. You can eat it on its own, or garnish with whipped cream, soured cream or cream icing. The soured cream icing recipe is in the footnote. The texture of the cake is not light and fluffy but rather moist and a little sticky (in a good way).
Combine 200g full fat soured cream and 100g of icing sugar; beat until light and creamy, 10 to 15 minutes. You can also add 1 teaspoon of vanilla sugar.