Cherry cake

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Ingredients:
The crust:
10 eggs
180g margarine
160g sugar
2 packages of vanilla sugar
2 packages of baking powder
2 spoons cocoa
Layer with cherries:
700g cherries
3 packages of vanilla pudding
2 packages of vanilla sugar
30 ml water
Cream layer:
850g sweet cream
4 packages of vanilla sugar
20g sugar
4 packs of cream hardener (total 40g)
400g cream cheese
Cocoa
How to make?
Bark:
1. Separate 10 eggs into yolk and white.
2. Put 180g margarine, 80g sugar and 2 packs of vanilla sugar in a bowl. Whisk everything together.
3. Add 10 egg yolks to the mixture in several parts, whisking each time to combine the ingredients.
4. After that, add 2 packages of baking powder and two spoons of cocoa. Whisk again.
5. Beat 10 egg whites in a separate bowl. When they are almost whipped, add 80g sugar and beat until stiff.
6. Gradually add the beaten egg white to the egg yolk mixture. Beat well each time.
7. Put the mixture in a 21x30cm pan. Bake in the oven at 170° for 20-40 minutes (depending on the power of the oven). When baked, leave the crust to cool.
Layer with cherries:
1. Peel 700g cherries, put them in a saucepan and heat until boiling.
2. Heating releases the liquid from the cherries. Strain the cherries.
3. Divide the obtained juice into two parts. Heat one part until boiling.
4. In the second part, add 3 packages of vanilla pudding (in powder form), 2 packages of vanilla sugar and 30 ml water. Whisk everything together.
5. Add the pudding mixture to the heated part of the juice. Mix everything together to get a solid structure.
6. Combine pudding mixture and cherries and mix.
7. Spread over the crust and leave in the fridge for 1 hour to cool.
Cream layer:
1. Beat 850g sweet cream, 4 packs of vanilla sugar and 20g of sugar in a bowl.
2. When it is whipped, add 4 packs of cream hardener and 400g cream cheese. Mix everything together well.
3. Spread the cream structure over the cherry layer.
4. Add a layer of cocoa and cool in the fridge for 6 hours or overnight.
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