4 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups milk
1 1/2 cups water
2 pounds ice cream, diced
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg
1 teaspoon grated lemon zest
1 (5 ounce) can crushed pineapple with juice
1 cup sliced peaches
1 cup sliced strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Set aside 1 cup white cake mix.
In a large bowl, beat egg whites until foamy. Beat in almond extract, then pour into prepared pans. Make a dozen sandwich holes by pressing holes with a toothpick over waxed paper.
Bake at 350 degrees F (175 degrees C) for 40 to 55 minutes, stirring frequently. Cool completely. Immediately halve the cakes and place on a platter. Layer the lemon slices over the cake while continuing to pour lemon juice. Place sliced peaches and slices on smaller plates. Spread lemon slices on top of peach slices and banana slices. Garnish cake with pineapple and peaches. Top with strawberries. 1. Refrigerate 5 minutes before cutting.