Ingredients

For the Vanilla Pudding

• 500 ml (2 cups) milk
• 1 egg
• 40 g cornstarch
• 70 g granulated sugar
• 1 tsp vanilla extract (or 1 packet vanilla sugar)
• 20 g butter

For the Marble Cake

• 4 large eggs
• 200 g (1 cup) granulated sugar
• 100 ml vegetable oil
• 200 g plain yogurt
• 350 g all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract (or 1 packet vanilla sugar)
• A pinch of salt

Chocolate Batter

• 20 g unsweetened cocoa powder
• 40 ml milk

Filling & Topping

• 300 g fresh pitted cherries
• Sliced almonds

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Instructions

1. Prepare the Vanilla Pudding

1. In a saucepan, whisk together the milk, egg, cornstarch, and sugar.
2. Cook over medium heat, stirring constantly until thick.
3. Remove from the heat and stir in the butter and vanilla.
4. Cover with plastic wrap touching the surface and let cool.

2. Prepare the Cake Batter

1. Preheat the oven to 170°C (340°F).
2. Beat the eggs and sugar for 4–5 minutes until pale and fluffy.
3. Mix in the oil, yogurt, vanilla, and salt.
4. Fold in the flour and baking powder until just combined.

3. Make the Marble Batter

1. Divide the batter into two equal portions.
2. Mix the cocoa powder and milk into one half.

4. Assemble the Cake

1. Grease and line a 24 cm (9-inch) springform pan.
2. Alternate spoonfuls of vanilla and chocolate batter into the pan.
3. Scatter half of the cherries over the batter.
4. Add the remaining batter in alternating spoonfuls.
5. Top with the remaining cherries.
6. Spoon dollops of the cooled vanilla pudding over the top.
7. Sprinkle generously with sliced almonds.

5. Bake

Bake for 60–70 minutes, or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool before slicing and serving.