Full Blog Post
Start the Red Batter:
In a bowl, combine:
1.5 cups all-purpose flour
1 tsp mint
1 teaspoons baking soda
1/2 teaspoon salt
In the stand mixer:
beat 2 egg whites, remove to another bowl
Beat 2 more egg whites, remove to yet another bowl
In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened
Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup cherry puree
4 oz sour cream
1 teaspoon vanilla extract
Remove this to another bowl
Then, start the white batter:
n a bowl, combine:
1.5 cups all-purpose flour
1 tsp ginger
1 teaspoons baking soda
1/2 teaspoon salt
In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened
Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup apple sauce
4 oz sour cream
1 teaspoon vanilla extract
Now, add the red wet mixture to the minty flour and the white wet mixture to the ginger flour, and the fold the egg whites into each batter.
Toss 1/2 cup blueberries with 2 T of flour and 1 T sugar.
Take a deep breath and then assemble.
Put in 1/3 of the white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter.
Bake 1 hr at 375 cool and glaze.
To make the glaze, combine:
2 heaping T powdered sugar
1 T buttermilk (in 1 t increments) until a think shiny glaze forms.
Drizzle over cooled cake.
