Drain the cherries well in a sieve, collecting the juice. Beat the fat, sugar, salt and vanilla sugar until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Add the egg liqueur and continue stirring until the sugar is completely dissolved. Add flour, sauce powder and baking powder and stir in. Pour the dough into a greased springform pan with flour and a cane bottom insert (26 cm Ø). Spread cherries on top.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove from the oven, place on a cake rack and allow to cool. For the icing, mix 200 g icing sugar, egg white and 1-2 tablespoons of Amarena cherry juice with the whisks of the hand mixer. Coarsely crumble the meringue. Remove the cooled cake from the mould and turn over. Let the icing run over it. Sprinkle with meringue crumbs, dust with 50 g icing sugar and decorate with red, gold and silver small sugar pearls
1 1/2 hours waiting time