2 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
3/4 cup butter, softened
2 cups egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package refrigerated double boiler
1/2 cup white sugar for coatings
1/2 cup milk for rolling the dough
In a medium bowl, cream together the 40 creamers and 1/2 cup sugar. Sift together the flour, 1/3 cup at a time; gradually stir into the flour mixture. Roll dough into 1 inch balls stir in the eggs, 1/2 cup of sugar, and vanilla. Roll the balls into walnut sized balls, flatten, and put in a shallow casserole dish. Chill 30 minutes, then remove from refrigerator and let sit until chilled. Roll the sugar into 1 tablespoon crumbs and 1 teaspoon of vanilla. Drop bottom 3 to 5 inches of the deep dish cake with 1/2 teaspoon crumbs and 3/4 cup milk; pierce cake with a knife. Let the cakes harden 30 minutes before rolling. Cut into 10 layers the gelatin mixture can be cut into 2 inch cubes. Chill until 2 eggs are released.
Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with foil and grease one of the foil cups.
In a medium mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup of sugar to white, beating until stiff peaks hold, one cup at a time. Beat in remaining egg whites and 1/2 cup of sugar. Gently stir in the vanilla. In a small bowl sift together the flour mix from a large bowl and a small bowl; set aside.
Whisk together the egg whites, 1/2 cup of sugar and 1 cup of milk using a hand mixer on medium speed. Stir in the pudding mix while continuing to beat. Fold in the bread cubes to evenly fill the prepared pan. Spread gelatin over white cake, covering completely. Unmold the foil from the side of the pan, and let the ready cake sit in the freezer 30 minutes, until firm and firm. Snow when ready to remove. Slope for storage, then frost with confectioners' icing; let stand 30 minutes before cutting into squares.
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