1 bagel, sliced
1/4 cup chopped pecans
1 (18 ounce) can vanilla frozen yogurt concentrate
1 egg, lightly beaten
1 1/2 cups white sugar
1/4 cup (1 ounce) chocolate syrup
1 1/2 cups almond extract
3 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
Place 1 bagel in the pan. Make a depression in the center of the bagel, and press pecans into the center. Pour the vanilla yogurt into the depression. Beat egg into the remaining mixture, then stir in sugar.
Spread bagel over pecans, setting aside the tops of the pecans.
Place 1/4 cup chopped pecans onto the bottom side of the pan, and top with 1/2 cup chopped pecans. Cover, and refrigerate overnight.
Beat egg whites until foamy. Beat sugar and 3 tablespoons vanilla extract into cream cheese mixture. Beat egg mixture into the vanilla and milk, whisking until well blended. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.