Gaby
White Batter:
3 eggs
1 cup sugar
4 tablespoons sour cream
2 teaspoons baker’s ammonia
2 cups flour
150 g melted margarine
Dark Batter:
3 eggs
1 cup sugar
4 tablespoons sour cream
1 cup flour
2 tablespoons cocoa powder
1 teaspoon baking soda (dissolved in vinegar)
150 g melted margarine
Frosting:
1 package vanilla pudding
2 cups milk
1 cup sugar
300 g butter
1 liter of cherries
White Batter:
Beat the egg whites with the sugar, then add the yolks, the sour cream mixed with baker’s ammonia, the melted margarine, and the flour. Mix everything with a mixer until smooth.
Dark Batter:
Beat the egg whites with the sugar, then add the yolks, the sour cream, the baking soda dissolved in vinegar, the melted margarine, and the flour mixed with cocoa powder. Mix everything with a mixer until smooth. Divide both the white and dark batters into three equal parts. In a baking pan, pour in one portion of the white batter, then add one portion of the dark batter on top; gently swirl with your fingers to create a marbled effect. Bake to make three layers.
Frosting:
Dissolve the pudding in one cup of cold milk. In another cup, dissolve the sugar over heat. Once it starts to boil, pour in the milk with the pudding and cook over low heat until thickened. Let it cool. Beat 300 g of butter and add the prepared pudding one spoonful at a time, then fold in the well-drained cherries. The layers can be soaked with cherry juice, although they are already quite moist.
