Eggs, sugar, salt, coffee and soft butter Beat with a mixer. Add the sifted flour and baking powder. Pour into a round shape, covered with baking paper and put in the oven for 30 minutes at 200C. Remove and cool after cut to two. For the cream: eggs broken with sugar and flour. Gradually add milk. The resulting cream boil on medium heat to thicken. When the boil remove from the fire and add the butter. Again put on fire and boil stirring 1 minute more. Leave to cool slightly. For the jelly: In a pan pour 100 ml water, pour the sugar and cherries and boil over low heat 10 minutes. During this time pre-melting water-soluble gelatin. Pay cherries from the syrup (should be about 250-300 ml). Mix it with gelatin and put in the fridge to cool. The cream was divided into 3 parts. In the two parts are moistened two pieces from the cut base side. The first part put in detachable baking dish with cream up, lining up to half cherries. Top put the second piece base with cream down. Spread a third of the cream and lining remaining cherries. When the jelly begins to cool it removed from the refrigerator and pour the cake. Put it in the refrigerator for about 3 hours while tightening jelly, then released from the mold.