At high speed beat eggs until thick and pale, add sugar and continue beating until a thick ribbon trail forms when whisk is lifted.
Turn off mixer. Using a rubber spatula gradually fold flour and baking powder into the beaten egg mixture.
Pour into a round 9-inch baking pan (23 cm) lined on the bottom with a circle of greased parchment paper (to unmold easily). Bake in preheated oven. Temperature: 350º F (175º C) for 30 minutes.
Remove from oven, let cool. Unmold and peel off paper.
Beat together yolks, water, milk and sugar. Place this mixture in a pan and cook at medium heat, stirring constantly with a wooden spoon, until thickened and difficult to stir.
Add almond extract. Remove pan from heat.
Beat mixture until cold with beater or manually if desired. If consistency is poor add some confectioners sugar. If it is too dry add some milk.
Knead dough with hands. On a work surface roll out the dough into a large circle. Line the bottom of a bowl with 8 strips of waxed paper, crossed, so that dough will not stick to the bottom when unmolded. Proceed to line the bowl with dough.
Cut cake in 4 layers, preparing circles for the bowl.
Put the smallest circle in bottom of bowl, spread marmelade; then another circle of cake and spread with manjarblanco; another circle of cake and spread with marmelade; end with circle of cake. Press down well.
Unmold with aid of paper strips.
Decorate with maraschino cherry halves, and green natural leaves.