Whip eggs with sugar, add sour cream, starch, flour mixed with soda. Quickly knead pastry, divide it into three parts, adding stuffing to each one alternating: raisins, poppy-seeds, and chopped nuts.
Bake in a buttered baking form for 15-20 minutes over 410oF (210oC). Check readiness with a wooden splinter.
Cream: beat cooled sour cream, adding sugar little by little, until the foam is stable and fluffy.
Cool the baked cakes, halve horizontally, cream, and put on each other, alternating the stuffing.
Top the cake with the creamy paste and adorn.
