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1. Cut off 1/3 of the dough and replace the other 2/3 in the refrigerator. On a floured pastry cloth or board, roll the small piece of dough into an 11- or 12-inch circle.
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2. Place the bottom of an 8- or 9-inch false-bottomed cake pan over the dough and with a sharp knife, cut the dough around the pan into a circle slightly larger than the pan (the dough tends to shrink when cut).
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3. Press the circle of dough into the bottom of the cake pan until it fits snugly, and brush with the egg white and water mixture.
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4. Preheat the oven to 350°. Roll out the remaining 2/3 of the dough into a 14-by-14-inch square.
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5. Cream the 4 tablespoons of butter and the sugar by using an electric mixer set at medium speed or by beating them against the side of a bowl with a wooden spoon.
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6. Beat in the almond extract and spread this mixture over half of the dough. Fold over the other half so that the two ends meet. With a small, sharp knife, cut the dough at 2-inch intervals, making 7 strips each 2 by 7 inches in size.
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7. Roll up each strip lengthwise and tuck the flap under the roll. Stand up 6 of the rolls (tucked end under) around the border of the dough in the pan, and stand the last roll in the middle.
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8. Bake in the center of the oven for 45 minutes, or until the top is golden brown.
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ICING:
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1. Meanwhile, make the icing. In a large mixing bowl, beat the egg white to froth by hand or in an electric mixer, and then beat in the sugar, salt and lemon juice.
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2. Continue to beat until the mixture is light and fluffy and forms soft peaks when the beater is removed from the bowl. (If the icing in the bowl is covered with plastic wrap, it can be kept at room temperature for several days.)
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3. Remove the cake from the oven and while it is still warm, brush the entire surface with the icing.
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