Delicious Turtle Cake Recipe

*Line a strainer* with cheesecloth or a clean towel, *place it over a bowl*, and add the sour cream. Refrigerate *overnight* to let the excess liquid drain.

*Separate the eggs* into whites and yolks. Add a pinch of citric acid to the egg whites and beat until soft peaks form. Gradually add 40 grams (0.2 cup) of sugar and continue beating until stiff peaks form.

Beat the yolks with the remaining 60 grams (0.3 cup) of sugar and vanilla sugar until the mixture turns pale. *Carefully fold the yolks into the whites*. Combine flour, salt, and baking powder in a bowl. Gradually add the dry ingredients to the egg mixture, folding gently each time.

Use a spoon or pastry bag to drop small dollops of batter onto a baking sheet. Bake in a preheated oven at 180°C (350°F) for 7-10 minutes (about 9 minutes for my oven).

Mix the drained sour cream with powdered sugar. Line a deep plate with plastic wrap. Spread a layer of cream at the bottom, add the biscuits, then more cream, and repeat until all the ingredients are used. *Save some biscuits for the turtle's head and legs*.

Refrigerate the cake for 4-5 hours to set.

In a small saucepan, combine cocoa powder, sugar, and heavy cream. Cook over medium heat until the sugar is completely dissolved. Add butter, stir until it melts, and remove from heat. Add chocolate and stir until fully melted. Cover the glaze with plastic wrap and let it cool to room temperature. *Do not pour warm glaze over the cake*, it will slide off.

Take the cake out of the fridge, remove the plastic wrap, and pour the cooled glaze over it. *For best results*, pour the glaze twice: once, then refrigerate for 10 minutes, and pour a second layer. It is easiest to do this on a wire rack placed over a baking sheet to catch excess glaze.