Schneewittchenkuchen

Sponge cake mixture – divide into 3 in proportion 3:1:1.  Add cocoa powder to one of the smaller portions.

Pour the large portion into the baking vessel, smooth over.  Carefully pour over the cocoa mix, smooth over.  Finish with the small white portion, smooth over. 

Drain the cherries, retaining the liquid.  Push the cherries into the batter until almost submerged. Bake & cool.

Cover with Birds Dream Topping or white chocolate Angel Delight, made thick; finish as level as possible.  Make a jelly using Vege-Gel and the retained cherry liquid, and when cool but not set pour/spread over the Dream Topping/Angel Delight, leave a few minutes, and subtly marble. 

Leave to set.

Method 2.

Sponge cake mixture – divide into 2 in proportion 1:1.  Add cocoa powder to one of the portions.

Pour the dark portion into the baking vessel, smooth over.  Carefully pour over the light mix, smooth over.

Drain the cherries, retaining the liquid.  Push the cherries into the batter until almost submerged. Bake & cool.

Cover with basic buttercream.  Make a jelly using Vege-Gel and the retained cherry liquid, and when cool but not set pour/spread over the buttercream, leave a few minutes, and subtly marble. 

Leave to set.