1. Beat the egg yolks with sugar until foamy. Gradually add oil, water, cake mix and dark cocoa. At the end, lightly stir in stiff snow with a spatula. Pour the sponge cake onto a tray lined with baking paper.

2. Cook the pudding from the Golden Cream according to the instructions on the package. Pour the still hot pudding with a spoon onto the sponge cake. Bake at 180°C for 15-20 minutes.

3. Mix white yogurt, sour cream and vanilla sugar in a bowl. Spread the icing on the still hot cake and let it cool. At the end, sprinkle with cinnamon sugar.

A good tip:
The classic version of the recipe with wheat flour is prepared by substituting Cake mix Liana for 230 g of semi-coarse flour and adding 1 bag of Liana baking powder.