Place the 3/4 cup of sour cream and baking powder in a bowl.

Mix well with a whisk; air bubbles will form, which means that the baking powder is reacting with the cream.

Add the eggs, sugar, oil, and melted butter.

Stir well to homogenize.

Then add the flour.

Stir with a spoon at first, then knead with your hands.

Sprinkle a little flour on the table and place the dough on it.

Knead the dough a little to make it uniform. Cover it with a towel and leave it to rest for 30 minutes.

After the dough has rested, divide it into 6 pieces and shape them into balls.

Roll out the dough balls with a rolling pin, sprinkle a little flour underneath so they don't stick to the table, and use a lid or a large, round plate to form a circle.

This is how the circle should look. Now place them in an oven preheated to 200°C for 7-8 minutes. Repeat this process with each ball of dough. There were originally 6 balls, but after cutting the edges of each one, there will be enough dough left for one more ball, making a total of 7.

Be careful not to burn it; it depends on your oven.

In the meantime, prepare the cream. You will need a mixer. Add the cream and sugar and beat first at low speed for one minute, then at high speed for 8-10 minutes.

To make the cream thicker, place it in cheesecloth and leave it to drain for 4-5 hours, or even better overnight, so that the whey drains from the cream. This will give you a thick cream consistency.

Prepare the work surface.

Put a little cream on the plate, then place the sheet of dough on top. Brush each sheet with warm milk.

Then apply the cream.

Repeat with all 7 sheets of dough.

Melt the butter in a small saucepan.

Then break the dark chocolate into small pieces so that it melts faster.

The glaze is ready.

Pour the glaze over the cake and spread it evenly with a spoon. Then use a wooden skewer to make small circles, or decorate as desired.

Place the cake in the refrigerator for 5-6 hours, or preferably overnight.