Preparation time: 45 minutes
Cooking time: 28 minutes
Total time: 1 hour 13 minutes

Ingredients :
For the cake:
5 egg whites, room temperature
¾ cup buttermilk
¾ cup unsalted butter, softened
2 tablespoons of almond extract
1 ¾ cup granulated sugar
2 ½ cups cake flour
1 tablespoon of baking powder
½ teaspoon kosher salt
For the icing:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
2 tablespoons of orange juice
1 teaspoon of almond extract
5 cups powdered sugar
1 can (14 ounces) whole berry cranberry sauce

Instructions :
To prepare the cake, grease and flour two 9-inch cake pans and line the bottom with parchment paper (cut out circles to fit). Put aside.
In a small bowl, combine egg whites and ¼ cup buttermilk. Put aside.
In a mixing bowl, beat the butter and sugar until creamy, about 2-3 minutes. Stir in the almond extract. Add the dry ingredients and mix until combined. Slowly add the egg white mixture.
Beat in remaining buttermilk for 1 to 2 minutes until foamy.
Pour evenly into the cake molds. Bake at 350 degrees for about 25 to 28 minutes, until a toothpick comes out clean. Remove and let cool in cake pans for 5 minutes. Invert onto a rack and let cool completely before frosting.
For the frosting, beat the butter and cream cheese until smooth, several minutes. Add the orange juice, almond extract and powdered sugar. Beat for 3-4 minutes until fluffy.
To assemble. Spread a layer of cake on a cake plate. Pipe frosting around top edge of cake. Add half a can of whole cranberry sauce. Add additional frosting OVER the cranberry sauce.
Cover with the second layer of cake. Repeat the edge of the frosting on the top of the cake and spread the frosting over the sides of the cake. Fill the top with the remaining cranberry sauce.