Sour cherry cake

• eggs - 2
• sugar - 2 cups (from a yogurt cup)
• yogurt - 1 cup
• baking powder - 1 packet
• oil - just under 1 cup
• flour - 2 cups
• vanilla pudding - 2 packets
• water or milk or sour cherry juice - 1 liter
• frozen sour cherries

1. Mix all the ingredients except for the pudding, water/milk/juice, and cherries to make the cake batter.
2. Line a baking tray with parchment paper, grease it with oil, and lightly dust it with flour to prevent the cake from sticking.
3. Bake half of the batter at 200°C (392°F) until it turns golden, about 5 minutes.
4. Then, sprinkle the cherries over the partially baked batter, pour the remaining batter on top, and bake for another 15 minutes.
5. For the vanilla pudding (both sachets), prepare it with cherry juice (ideally a mix of water and juice from squeezed frozen cherries) only after the cake has come out of the oven and starts to cool.
6. Follow the instructions on the pudding sachet, and replace (or not) the milk with the cherry juice or just water if you want the mixture to be transparent.