Sometimes you want to treat yourself and your guests to a sweet, tasty, and most importantly, healthy dessert without unnecessary dyes and additives. “Alenka” meets these criteria in the best possible way - a cake that does not require special skills and efforts in cooking. And importantly, it incorporates natural products that can be purchased at the store or, even better, use homemade ones.
Cooking methods
Like all sweets of this kind, "Alenka" is a cake that consists of cakes, impregnation for them and cream. Depending on the amount of time that the hostess has, you can bake one cake, which then needs to be cut, or cook twelve to fourteen cakes separately. The latter option is more laborious, but it looks much more refined, and the cakes will be able to soak better, which will affect the tenderness of the dessert.
Let's consider the first option first.
Cake "Alenka". Recipe #1
For the test you will need:
Condensed milk (one can);
Chicken eggs (3 pieces);
Sour cream (200 ml, preferably 20% fat);
Granulated sugar (150 grams);
Soda (1 teaspoon, extinguished with a teaspoon of vinegar), or you can use 2 teaspoons of baking powder;
2 cups of flour.
We make cakes
First, turn on the oven and set the temperature on it to 180 degrees. While the oven is preheating, start preparing the dough.
To do this, beat the eggs with sugar, pour condensed milk into the resulting foamy mass, then sour cream, pour soda, extinguish it with vinegar (or simply pour the contents of the bag with baking powder). Mix everything thoroughly, add the sifted flour and mix again. The consistency of the dough should resemble thick sour cream and be uniform, without lumps.
Next, in the prepared greased with vegetable or butter, pour the resulting dough and level it. We bake first 25 minutes at a temperature of 180 degrees, then another 25-30 minutes, reducing the heat to 160 degrees. 
Recipe #2
"Alenka" is a cake that can be made in several versions, but the condensed milk in its cream remains unchanged.
This recipe differs only in the composition and quantity of cakes.
For the test we need:
Sour cream (thick, 300 grams);
Eggs (2 pieces);
Butter (100 grams, softened);
Soda (1 teaspoon, quenched with vinegar);
Flour (about 4 cups)
Cooking cakes
Add one egg each and sour cream with slaked soda to the oil, mix everything thoroughly and add a little flour. The dough should be elastic, because about 12 thin cakes will need to be rolled out of it.
We spread the resulting first thin cake on a baking sheet, greased with oil, pierce it a couple of times with a fork and send it to the oven preheated to 180 degrees for ten to twelve minutes.
The crust should be golden in color.
We repeat these steps with each of the cakes.
Impregnation preparation
Alenka is a cake that turns out to be very tender due to the condensed milk in its composition, but the impregnation of the cakes also plays an important role, which gives them special softness.
The time during which the cake is baked can be used to make cream and impregnation.
The composition of the impregnation is very simple, it includes ingredients such as:
Water (2 glasses);
Sugar (3 tablespoons or the same amount of fructose);
Cognac (3 tablespoons if the cake is prepared for adults).
It is necessary to boil water, add sugar to it, mix and, if desired, add alcohol to a slightly cooled liquid.
Making cream
Cream Ingredients: 
Butter (200 grams);
A can of condensed milk (you can make your own).
In order to prepare the cream, you need to beat a little softened (but not melted) butter with condensed milk until a homogeneous mass is obtained.
During this time, the cake should be ready, carefully remove it from the oven, but do not remove it from the mold, you need to wait until it cools down a bit.
We cut the cooled cake lengthwise into three identical parts and lay them out on the boards.
Then, right on the dish, grease each of the cakes with cream. 
The top of the resulting delicacy can be decorated with your favorite types of nuts or prunes.
In order for the homemade Alenka cake to turn out beautiful and especially tasty, use a few simple tips for making it:
1. It is better to take sifted flour for dough.
2. To mix the dough, it is better to use a whisk blender, but then the dishes should be with high and sufficiently strong sides (a saucepan, for example).
3. The surface of the baking dish can also be covered with parchment on top of the oil layer, but it will also need to be slightly covered with butter or vegetable oil.
4. The edges of the cakes are not always the same or even. To smooth them out visually, use a mixture of nut or cookie crumbs and leftover cream. Decorate the resulting cake on the sides with this mass.
Cake "Alenka" with condensed milk is ready. Bon appetit!
