Pour the cherries into a sieve and drain. Grease a springform pan (18 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Separate eggs for the floor. Beat egg whites until stiff. Whisk 120 g butter and sugar with the whisks of the mixer until white and creamy. Stir in egg yolk and almond flavour. Mix 300 g flour, 1 pinch of salt and baking powder.
Briefly stir in the flour mixture alternating with milk, cherry nectar and maraschino liqueur. Colour the dough with 1sp. red food colouring. Chop the cherries finely and mix with 2 tbsp. flour. Fold the cherries first and then the beaten egg white into the dough.
Put the dough into the mould and smooth it down. Bake in a hot oven for about 45 minutes. Remove from the oven and let it cool down a little in the tin. Then remove from the tin and let it cool down.
Whip cream cheese, lemon juice and icing sugar until creamy. Use 1 asp. of green and blue food coloring to color turquoise. Halve the base horizontally. Approx. 1⁄4 Smooth out the cream on the lower base.
Place the upper cake layer on top and spread the rest of the cream all around the cake. Chill for at least 1 hour.
Carefully cut the meringue in half. Decorate the cake with meringue and sugar pearls.