Marble Sheet Cake with Pudding and Cherries
Ingredients
Cake batter
- 5 large eggs
- 200 g sugar
- 125 ml neutral sunflower oil
- 250 g wheat flour (Type 405)
- 2 tsp baking powder
- 125 ml water
- 2 tbsp baking cocoa
- 2 tbsp milk
- 1 jar dark sweet cherries, drained (350 g net weight)
- butter, for greasing the pan
Pudding filling
- 1 liter milk
- 2 packets vanilla pudding powder
- 75 g sugar
- 200 g butter
Chocolate glaze
- 300 g dark chocolate couverture
- 1 tsp coconut oil
Preparation
Preheat oven to 180°C (356°F) top and bottom heat (160°C/320°F convection). For the batter, separate the eggs. Beat egg whites with 50 g of the sugar until stiff. Set aside. Beat oil, egg yolks, and the remaining sugar until foamy. Add flour, baking powder, and 125 ml water.
Divide the batter in half. To one half, add cocoa powder and milk and mix with a whisk or spatula. Divide the stiff egg whites in half and fold half into each batter.
Line a baking sheet (39 x 26 x 4 cm) with parchment paper and spread the light batter evenly. Drop spoonfuls of the dark batter on top and spread. Drain cherries in a sieve and press into the batter. Bake in the preheated oven for about 25 minutes. Let cool completely.
For the filling, bring milk to a boil with pudding powder and sugar according to package instructions. Pour pudding into a bowl and cover with plastic wrap (pressing the wrap directly on the surface). Let cool completely.
Beat butter until light and creamy for several minutes. Gradually add the cooled pudding and mix. Spread the pudding layer over the cooled cake and smooth. Chill until ready to add the chocolate layer.
For the glaze, melt dark chocolate and add coconut oil, stirring briefly. Spread the chocolate glaze evenly over the pudding layer and smooth. Let cool.
