Steps

• Preheat the oven to 340°F static and grease a 9.5-inch bundt cake pan.
  
  Using an electric whisk, beat the eggs with the sugar and a pinch of salt until you get a fluffy and frothy mixture; you can also use a stand mixer.
  
  While still whipping, add the oil, vanilla extract, and then the milk.
  
  Sift the flour with the potato starch and baking powder and add it to the egg mixture by hand with a spatula.

• Once the batter is homogeneous, pour more than 1/3 of it into the greased pan.

  
  Divide the remaining batter into two, placing half in a bowl.
  
  Add the sifted cocoa to one part of the batter and 2 tablespoons of water (or milk), stir with a spatula until combined.

  
  At this point, pour the cocoa batter over the white one.

• Add the alchermes to the remaining batter, stir with a spatula until combined.

  
  Also pour the liquor batter over the cocoa one.

  Now with a knife or skewer, swirl everything together.
  
  Bake at 340°F for about 50 minutes; check the baking with a skewer in the highest central part (if it’s baked, the skewer should be dry; if not, continue baking for a few more minutes).

  Let the cake cool, then place it on a tray and, if you wish, sprinkle it with powdered sugar.

  

• Grease a 9.5-inch bundt cake pan.
  
  Preheat the oven to 340°F static.
  
  Place the butterfly whisk in the bowl.
  
  Separate the yolks from the whites.
  
  Put the egg whites with a pinch of salt in the bowl for 3 minutes/speed 4.
  
  Set them aside in a bowl.

• Place the yolks in the bowl with the sugar and beat for 2 minutes/Speed 4.
  
  Remove the butterfly whisk and add the flour, potato starch, oil, vanilla extract, and milk for 50 Sec./Speed 3.
  
  Scrape down the sides and add the baking powder for 20 Sec./Speed 3.
  
  Turn off the Bimby and add the egg whites little by little, stirring with a spatula from bottom to top.
  
  Once the batter is homogeneous, pour more than 1/3 of it into the greased pan.

• Divide the remaining batter into two, placing half in a bowl.
  
  Add the sifted cocoa to one part of the batter and 2 tablespoons of water (or milk), stir with a spatula until combined.
  
  At this point, pour the cocoa batter over the white one.

• Add the alchermes to the remaining batter, stir with a spatula until combined.
  
  Also pour the liquor batter over the cocoa one.
  Now with a knife or skewer, swirl everything together.
  
  Bake at 340°F for about 50 minutes; check the baking with a skewer in the highest central part (if it’s baked, the skewer should be dry; if not, continue baking for a few more minutes).

  
  Let the cake cool, then place it on a tray and, if you wish, sprinkle it with powdered sugar.

• The Variegated Cake with English Trifle Flavor is ready to be enjoyed, enjoy your dessert!
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