Preheat the oven to 180C Fan/200C/350F/Gas 4. Draw two 25cm circles on baking parchment and lay each on a separate baking tray.

To make the almond layers, whisk the egg whites in the bowl of a stand mixer until they are stiff. Carefully fold in the sugar and ground almonds.

Divide the almond mixture equally between the baking paper circles and smooth it out. Bake in the preheated oven for 20 minutes. Halfway through the baking time, turn the trays around so they cook evenly. Remove from the oven and turn out onto a board and carefully remove the baking parchment. Leave to cool.

Meanwhile soak the gelatine for the cream in cold for 10 minutes. Stir together the egg yolks, cream and sugar in a pan. Bring the mixture to a boil and then stir constantly over a medium heat, until it simmers and thickens. Squeeze out the gelatine and dissolve it in the cream mixture. Remove from the heat and leave to cool slightly. Add the diced butter and gradually stir it in. Place in a bowl, cover the surface with cling-film and place in the fridge for around an hour.

Spread half the cream over an almond disc, lay the other on top and cover with the remaining cream.

To make the icing place the white chocolate with the oil in a heatproof bowl over simmering water (don't let the bowl touch the water), stirring to combine. Use to cover the cake.

For the caramelised nuts, preheat the oven to 180C Fan/200C/350F/Gas 4.Toast the almonds on a baking tray in the centre of the oven for around 8 minutes. Add them to a saucepan, sprinkle with the icing sugar and let them caramelize, stirring constantly. Decorate the cake with the almonds.