Ingredients needed
5 eggs (separated into yolks and whites)
1 jar of cherries in compote (pitted, well drained)
250g butter (at room temperature)
200g sugar
1 sachet of vanilla sugar (or a teaspoon of vanilla extract)
350g flour
1 sachet of baking powder
a pinch of salt
3-4 tablespoons of milk
2-3 tablespoons of cocoa (for the brown part of the dough)
Method
Preparing the ingredients
Drain the cherries from the jar very well in a sieve.
Preheat the oven to 180°C.
Line a large baking tray (approximately 30×40 cm) with baking paper.
Preparing the basic dough
In a large bowl, mix the softened butter with the sugar and vanilla sugar until it becomes a fine and fluffy cream.
Add the egg yolks one by one, mixing well after each one.
In a separate bowl, mix the flour with the baking powder and salt. Gradually add them to the butter mixture, alternating with the 3-4 tablespoons of milk to keep the dough soft but creamy.
Beat the egg whites until stiff and gently fold them into the batter, using a spatula, using bottom-up movements to keep the mixture aerated.
Marbled Effect
Pour about half (or 2/3) of the white batter directly into the prepared pan and level it.
To the remaining batter in the bowl, add the 2-3 tablespoons of cocoa (if the mixture becomes too thick, you can add 1-2 more tablespoons of milk).
Spread the cocoa batter on top of the white batter. Use a fork or small spatula and go through the two layers of batter in circular (zigzag) motions, creating the marbled effect.
Adding the cherries and baking
Distribute the drained cherries evenly over the entire surface of the cake. Do not press them too hard into the batter; they will sink slightly on their own during baking.
Place the pan in the oven for about 30-35 minutes. The cake is ready when it turns golden on top, and if you pierce it with a toothpick in the middle (in an area without cherries), it comes out clean.
Serving
Let the cake cool completely in the pan, then portion it into perfect cubes. Optionally, you can dust it with a little icing sugar before serving. Enjoy!
