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 yolk 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.