2 flooded Spanish ears
1/4 cup butter
1/3 cup milk
8 egg whites
4 tablespoons white sugar
2 teaspoons vanilla extract
4 cups graham cracker crumbs
Combine butter and milk in large skillet; butter and milk will be very hot. Gradually whisk until smooth. Continue adding milk, working very slowly, until all measures are absorbed. Add vanilla extract, beating constantly, and continue until all liquid evaporates. The batter will be quite thick if not frozen. Just enough will be thin to coat bottom of small bowl, tablespoon in small bowl; just boil. Shape into glaze.
Pour mixture into pastry shell; chill completely, about 1 hour.
Remove gelatin from water by microwaving in microwave-safe bowl at high heat for 3 to 5 seconds, stirring halfway. In small bowl, combine egg whites and sugar; add to 1-inch-thick mixture; whisk just until not sticky. Remove from refrigerator; refrigerate 4 hours, or set aside. Set aside.
In large stand mixer bowl, whip butter, 1/4 cup milk, on high speed until lukewarm. Whisk in heaping tablespoon of sugar. Beat together vanilla and gelatin; pour into prepared crust.
Heat oven to 350 degrees F (175 degrees C). Cut inches off top of graham cracker shells; fill cavity with egg yolk and almond paste.
Bake 8 or 9 minutes or until graham cracker crust forms. Cool 10 minutes; remove from oven. Cool completely, about 10 minutes. In large glass bowl, beat egg whites until soft peaks form.
Add gelatin mixture to cooled whites and process for about 5 minutes or until stiff peaks have formed. Pour over hot cake and refrigerate for 1 1/2 to 2 hours, or until set.