Gaby
White Batter:
3 eggs
1 cup sugar
4 tablespoons sour cream
2 teaspoons 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 cherries
White Batter:
Beat the egg whites with sugar, then add the yolks, sour cream mixed with ammonia, melted margarine, and flour. Mix everything with a mixer until smooth.
Dark Batter:
Beat the egg whites with sugar, then add the yolks, sour cream, baking soda dissolved in vinegar, melted margarine, and 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 the white batter, then add the dark batter on top, gently swirling with your fingers to create a marbled effect (white and black). Bake three layers.
Frosting:
In one cup of cold milk, dissolve the pudding, and in another, 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 cherries (well-drained). The layers can be soaked with cherry juice, although they are already quite moist.
