countertop: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. The yolks are mixed with the sugar, over which the oil is gradually added, then it is incorporated with the egg whites. The flour is mixed with cocoa and baking powder and added little by little in the composition, stirring slowly with a spoon from the bottom up. Pour everything into a tray lined with baking paper and put in the preheated oven at 180 ° for about 25 minutes ( I recommend the toothpick test). Allow the countertop to cool.
Cream: The soft butter is mixed together with the sugar and the vanilla sugar, then the cheese is added (I used the cream cheese in the LIDL bucket, but it is not mandatory), the vanilla essence and I mix until the cream becomes homogeneous. We spread the cream thus obtained over cooled countertop.
Jelly: We prepare the pudding according to the instructions on the envelope, only we put juice instead of milk. Let the pudding cool a little, then spread it over the cream cheese.
The cake will be kept in the refrigerator and will be cut after 3-4 hours, when the jelly is well set.