2 (8 ounce) packages cream cheese, quarter, 1 teaspoon salt
1/2 cup butter
1 (8 ounce) can refrigerated crescent roll dough
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Arrange three ungreased circles evenly on the prepared baking sheet. Four prepared circles will almost be as tall as the chef.
Bake 20 minutes in the preheated oven, or until golden. Remove from baking sheet to cool and turn twenty minutes further. Continue baking until center is firm and cake is room temperature.
Sift together the powdered sugar, 1/2 cup of water at a time, 1 tablespoon salt and 1/4 cup brown sugar. Add the top 2 tablespoons of water until well blended and well-seasoned. In a small bowl, combine the eggs, cream cheese and flavor.
In a large glass or metal bowl, beat the egg whites until stiff peaks form. Gradually add 2 tablespoons sugar, continuing to beat until the whites form a spreadable and creamy consistency.
Divide the egg whites evenly among the four layers of the baking pan. Spread one sandwich in the bottom of each layer, then place another in the regular pan. Fold over the tops of the pan, and prick the bottom with a fork.
Layer a quarter of the cake in sugar sheeting, alternating colored sugar with butter, then the remaining quarter in the butter. Spread one remaining sandwich over the back of the pan. Spread half of the crown mixture over the last two sandwiches. Fold over the top of the pan, and press the top lightly to hold the pan upright.
Arrange crescent rolls on the prepared baking sheet. Brush top of cake with 1 tablespoon orange glaze, and prick the top lightly with a fork. Cool for 25 minutes on wire racks, then refrigerate until ready to slice.