Maraschino Cream Cake

6 eggs
2/3 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons vanilla extract, divided
1 1/2 cups flour, sifted twice
1 cup maraschino cherry syrup (from a large bottle of cherries)
1 teaspoon almond extract
2 cups heavy cream, whipped
Maraschino cherries for decoration

Fill bottom of double boiler with water, and bring to a boil. Remove from heat.

Combine eggs, the 2/3 cup sugar and 1 1/2 teaspoons vanilla extract in top of the double boiler. Beat over hot water for 3 to 4 minutes. Remove top of double boiler from the heat and continue to whip for 8 minutes on high speed.

Fold in the flour. Pour into a greased and floured 10-inch baking pan. Bake for 35 to 40 minutes at 350 degrees F. Cool.

Slice the cake into 3 thin layers. Sprinkle with Maraschino cherry syrup flavored with the almond extract. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon vanilla extract. Decorate the top of the cake with whipped cream and whole cherries.