Snow Angel Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a bowl, beat the room temperature egg whites, the cream of tartar, the almond extract, and the salt on medium speed until soft peaks form.

Step 3 -Gradually add the sugar to the egg white mixture, about 2 tablespoons at a time, beating on high speed until stiff peaks form.

Step 4 -Gradually fold the sifted flour into the batter, about 1/2 cup at a time.

Step 5 -Gently spoon the batter into an ungreased 10-inch tube pan.

Step 6 -Cut through the batter with a knife to remove air pockets.

Step 7 -Bake on the lowest oven rack until lightly browned and the entire top appears dry, about 40-50 minutes.

Step 8 -Immediately invert the pan, keeping the cake in the pan, and allow the cake to cool completely, about 1 hour.

Step 9 -While the cake is cooling, in a small saucepan over medium heat, add 1/4 cup of the crushed candies and the water and cook, while stirring, until the candies are melted and syrupy.

Step 10 -In a large bowl, beat the heavy whipping cream until stiff peaks form.

Step 11 -Run a knife around the side and tube of the cake pan.

Step 12 -Carefully transfer the cake to a serving platter and cut it horizontally into 3 layers.

Step 13 -Place the bottom layer on a serving plate and brush with 2 tablespoons of the mint syrup.

Step 14 -Spread 1/2 cup of the whipped cream on top of the mint syrup and sprinkle with 1 tablespoon of the crushed candies.

Step 15 -Repeat the layers once.

Step 16 -Top with the remaining cake layer and frost the top and the sides of the cake with the remaining whipped cream.

Step 17 -Sprinkle with the remaining crushed candies and slice.

Step 18 -Serve and store in the refrigerator.