2 egg whites, room temperature
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon almond extract
1 (10 ounce) package cream cheese, softened
2 tablespoons flour
1 cup milk
1/4 cup butter, softened
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, beat egg whites until foamy. Add sugar, 1 cup of sugar, salt, almond extract, cream cheese, flour and milk; beat well with electric mixer. Pour mixture into prepared pans.
Bake in preheated oven for 45 to 50 minutes. Cool completely. While bread is still warm, scoop out bottom of loaves of loaves and set aside. Slice loaves and place in 3-10 inch loaf pans. Place 2 loaves on each loaf.
During the last 3 minutes of the baking, place 1 loaf onto each loaf. Drizzle the remaining 1/2 cup sugar over the loaf. Top with remaining 1/2 cup sugar and reserve for garnish. Repeat with all breads. Garnish with reserved 1/2 cups whipped cream or whipped topping.
While the loaves are baking, prepare the frosting: Combine the cream cheese, 2 tablespoons flour, 1 cup milk and 1/4 cup butter; mix well. Pour cream cheese mixture over the loaves and sprinkle top with remaining 1/2 cup sugar. Cover loaves and refrigerate overnight.
When it is time for the loaves to cool, peel the loaf from the refrigerator, cut into 1 inch squares and slice into 10 slices. Serve loaf warm or cold.
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