Maraschino Cherry Pie

For the maraschino cherry pie, beat the eggs in a mixer for at least 5 minutes until foamy, then slowly add the sugar and continue beating until the sugar has melted.

Mix the flour with the baking powder, add the cocoa. Quickly fold the dry ingredients into the egg mixture and grease a 20 cm baking dish.

Pour the batter into the baking dish and smooth it out. Bake at 180 degrees for about 50 minutes. In the meantime, drain the maraschino cherries well and boil down the cherry juice in a small container until it is syrupy.

Cut cooled cake twice, spread with cherry jam, spread some maraschino cherries on the bottoms and reassemble.

Spread a good half of the boiled down syrup over the cake. Heat glaze according to package directions, spread on top of cake and top with remaining maraschino cherries. Drizzle the remaining cooked syrup over the maraschino cherry cake.

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