How to cook
For the layer, beat the eggs with the sugar into a fluffy cream and add the sifted flour and vanilla. Stir gently with a wooden spoon or spatula. Put the mixture into a large rectangular tray, covered with baking paper. Smooth out the layer and put it to bake for 10 minutes in a preheated 356°F (180 °C) oven. Remove it, and let it cool.
Dissolve the gelatin packet in about 1/5 cup (60 ml) of water and leave it to swell. Then melt the gelatin in a bowl in a water bath without boiling, just enough to liquefy it. Beat the cream with powdered sugar to taste, add the vanilla and the cooled, but still liquid gelatin.
Mix well again and leave the cream in the refrigerator until it begins to gel slightly. Put the cleaned cherries in a container on the stove with a little sugar and cinnamon and heat until they come to a boil and release their sweet cherry juice. Remove it from the heat and stir in the remaining gelatin.
Allow to gel a bit in the refrigerator. Separate the baked layer from the baking paper, move it to a clean towel and roll it up until completely cool. Next, unroll the roll, smear it with cream and then evenly smear on the cherry mixture.
Roll it up again, wrap it with a towel and let it sit for 1 night in the refrigerator. Serve the roll with cherries, sprinkled with powdered sugar.