My Black Forest cake from the tray

Ingredients for 1 servings:

• 8 eggs
• 30 g sugar
• 60 g flour
• 1 packet of vanilla pudding powder
• 30 g cocoa powder, unsweetened
• 1 lemon(s), zest
• 2 pinches of baking powder
• 2 pinches of salt
• 700 g cherry(s), pitted
• 300 ml cherry juice
• 5 sheets of gelatine, please follow the package instructions and adjust the quantity if necessary
• 2 cups of cream
• Cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Preheat oven to 200°C and line a baking tray with baking paper. Separate the eggs. Beat the egg whites with sugar and a pinch of salt until stiff peaks form. Briefly beat the egg yolks with a hand blender. Combine the flour, custard powder, and baking powder and sift over the egg yolks. Sprinkle the lemon zest over the mixture, add half of the beaten egg whites, and whisk to combine. Then fold in the remaining beaten egg whites. Spread the mixture onto the baking tray and bake in the oven for 8-10 minutes. Drain the cherries and process the juice from a jar with gelatine according to the package instructions. Refrigerate until the mixture begins to set, then pour over the sponge cake. Whip the cream with cream stabilizer and pour over the firm cherries.