Preheat the oven to 200°C and line a baking tray with baking paper.

In a bowl, whisk the eggs and sugar together. Add the milk and oil, then whisk again. Add the flour and whisk until the batter is smooth.

Pour the batter into the prepared tray, spread evenly, and bake for 20 minutes.

For the sour cherry filling, place the sour cherries in a bowl. In a cup, dissolve 1 packet of vanilla pudding powder with 1 glass of water, then stir it into the cherries.

For the vanilla filling, whisk the pudding powder with a little of the milk until smooth. Add the remaining milk and sugar, then cook while whisking until thickened.

While the cake layer is still warm, spread the sour cherry mixture over the surface. Spread the vanilla pudding on top, leaving a small border at the far edge.

Carefully roll up the cake using the baking paper to help guide it.

Place the cake roll seam-side down, let it cool slightly, then refrigerate for 2 to 3 hours or overnight.

Decorate with powdered sugar or a drizzle of melted Nutella.

Slice and serve.