Quick Black Forest cake from the tray

Ingredients for 1 servings:

• 3 packs of chocolate pudding powder
• 3 packs of vanilla pudding powder
• 5 eggs
• 1 cup sugar
• 1 cup sunflower oil
• 1 packet of baking powder
• 2 jars of morello cherries or sour cherries
• 4 cups whipped cream
• 2 packets of vanilla sugar
• 3 packs of cream stiffener
• some chocolate shavings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Mix the 3 sachets of chocolate pudding powder and 1 sachet of vanilla pudding powder with the eggs, oil, sugar, and baking powder for at least 10 minutes. Pour the mixture into a deep baking tray, spread evenly, and bake at 170°C (convection oven) for about 15 minutes. Boil the cherries with 2 sachets of vanilla pudding powder until the mixture is nice and firm, then pour it onto the still warm cake base. Let it cool for at least 2 hours. Whip the cream with the vanilla sugar and the cream stabilizer and pour it onto the cake. Sprinkle with chocolate shavings. Tip: Add kirsch to the cherries and a little rum to the batter. Variation: To make a cake, bake two layers from the batter. Spread the cherry mixture on both layers, then add a little cream between the two halves. Garnish with cream, cherries, and chocolate leaves.