Bases:

* 2 eggs
* 200 ml sugar
* 150 ml white flour
* 100 ml starch
* 10 ml baking powder
* 5 ml vanilla
* 100 ml water

Filling:

* 2 eggs
* 100 ml sugar
* 5 ml vanilla
* 1 lemon
* 200 ml sour cream
* 200 ml heavy cream

Topping:

* 150 g dark chocolate
* 50 g sugar
* Silver balls, sprinkles, or something

Bake at 200⁰C

1. Butter and bread/coconut a form.

2. Whip eggs and suar white and puffy.

3. Mix dry ingredients and boil the water.

4. Stir in the flour mix, and then the water little at a time.

5. Bake about 30 minutes, check with a stick.

6. Cool for a bit, loosen the edges, tip it onto a plate and let it cool under a towel.

7. Separate the eggs and put whites and yolks in different bowls.

8. Add sugar and vanilla to the yolks and whip until thick and whitening

9. Zest the lemon and squeeze the juice, add to the yolk together with the sour cream.

10. Whip the egg whites to hardness (so you can tip the bowl upside down and they stay in the bowl). Whip the cream stiff too.

11. Fold the whites and cream into the yolk batter.

12. Freeze the batter a few hours until it is almost hard. Stir a couple of times to freeze it even.

13. Cut the cake into two. Place one in the form, spread the ice cream over it.

14. Place the other on top and push gently down, freeze 2-3 hours.

15. Gently melt chocolate and butter and stir it together.

16. Remove cake from form and place on a plate. Quickly spread chocolate over and sprinkle decorations before it cools.

17. Freeze for at least 4 hours. Take it out 30 minutes before serving.