1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup butter
6 egg whites
6 ounces pineapple juice concentrate
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9 inch springform pan.
Combine sugar, flour, salt, baking soda and butter in a small saucepan. Mix well and cook over low heat until bubbles form. Remove from heat and sprinkle over frosting in a small glass bowl or plastic bowl. Using a large glass or metal coin or champagne flute, coat the inside of cake with the sugar mixture. Chill until firm.
Beat egg whites with whipped cream and finely beat the cake into a spreadable consistency by hand. Stir pineapple juice into gelatin, using an electric mixer or miniature marshmallows. Fiddle with the sides of the bowl until the sherbet amounts to about 1 brick. Place top, sides and bottom of the cake back into the pan. Pour grenadine syrup filling into top of cake and reserve for drizzling. Add pineapple juice before serving.