• Preheat oven to 350f
• Line an 8x8 baking dish with parchment paper. Spray the baking dish with oil
• In a small bowl, combine the 1 1/4 cup Einkorn flour, 1 1/2 tsp Baking powder, 1/4 tsp Baking soda and 1/2 tsp Pink himalayan salt.
• In a large bowl cream together the 1/4 cup Butter and 3/4 cup Evaporated sugar. Add in 2 Egg on medium low speed.
• Blend in 1/2 cup Greek yogurtand 1/4 cup Whole milk.
• Add in 2 tsp Vanilla and 1 tsp Almond extractand continue to beat together.
• Pour the batter into the prepped baking dish.
• Bake for 30 minutes or until a toothpick comes out clean.
• Place in the refrigerator to cool.
• While it is cooling, make the whipped cream.

Whipping Cream

• Place a metal bowl in the freezer for 10 minutes.
• Pour the 2 cup Heavy whipping cream into the metal bowl. Add in the3/4 cup Sugar and 2 tsp Vanilla.
• Use a whisk attachmet and whisk for about 5 minutes until stiff peaks form.
• Remove half of the whipped cream and set aside
• Mix in the 4 oz Cream cheese (be sure the cream cheese is room temp before mixing in.
• Add in the 1 cup White chocolate chips.
• Crumble the cake in the pan and mix into the whipped cream mixture.
• Pour into an 8x8 dish or pie pan.
• Top with the remaining cream cheese and sprinkle with your favorite sprinkles.
• Serve with chocolate or plain graham crackers.