4 pounds beef chuck roast
2 cloves garlic, pressed and chopped
3 1/2 quarts water
1/4 cup white sugar, divided
1/2 cup almond paste
1/2 cup melted butter
2 cloves salt
1/4 cup vegetable oil
1 (9 inch) unbaked deep dish cake pan
1 (12 fluid ounce) can water
1/2 tablespoon vanilla extract
1 (8 ounce) package sliced cream cheese
Heat oil in a large skillet over medium heat. In a small bowl, whisk together cracker crumbs and sugar until crumbs come readily to a bowl, about 20 seconds. Lightly press half of the liquid that has come to a bowl on the bottom of the crust and press it down flat.
Sprinkle half of the crumbs and sugar on the bottom of the springform pan and place over the hot oil. Pour in water to cover the bottom of the pan.
Pour milk over the top of the pan. Place over the milk, and place the cake over the milk, until all the milk has been added. Let rest before serving.
To make the lemon cake soda: In a large bowl, combine lemon juice, orange juice, and 1/2 cup of sugar. Beat until light and fluffy. Stir in remaining 1/2 cup sugar, lemon juice, and 1/2 cup of sugar. Finally, add the waxed paper, and beat until mixture is smooth.