Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, beat butter and sugar until light and fluffy.

3. Add egg whites gradually, beating well after each addition.

4. In a separate bowl, whisk together cake flour, salt, and baking powder.

5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Stir in almond extract.

6. Divide batter evenly between prepared pans and smooth tops.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting:

1. In a saucepan, whisk together flour and milk over medium heat until thickened and smooth, about 5–7 minutes. Remove from heat and stir in almond extract. Let cool completely.

2. In a large bowl, beat butter and sugar until light and fluffy.

3. Gradually add the cooled flour mixture to the butter mixture, beating until smooth and spreadable.

Assembly:

1. Place one cake layer on a serving plate and spread with frosting.

2. Top with the second cake layer and frost the top and sides of the cake.

3. Press sliced almonds onto the sides and scatter whole almonds on top for decoration.