Preheat the oven to 350°F (175°C).

Start with the cake layers: Beat the egg whites until stiff peaks form. Set aside the yolks for the cream.

Mix 1/2 cup sugar (100 grams) with the ground almonds. Gently fold this mixture into the egg whites, being careful not to deflate them.

Line one or two baking sheets with parchment paper. Draw two circles about 8–9 inches (20–22 cm) in diameter on the paper. Fill the circles with the almond mixture and bake for 15–20 minutes at 350°F (175°C).

I used a convection oven and baked them for 16 minutes. After baking, remove from the oven and let cool before peeling off the paper.

For the cream:

In a saucepan, combine the egg yolks, remaining sugar, and heavy cream. Cook over high heat, stirring constantly until it starts to boil. Lower the heat and keep stirring until it thickens.

Remove from heat. Add the vanilla extract and butter in pieces, stirring until melted and fully combined. Let cool.

Once everything is cool, assemble the cake:

Trim the edges of the cake layers if they are too dry. Carefully peel off the parchment paper (if it sticks, you can moisten the paper to help remove it).

Cover your serving platter with aluminum foil, but only the parts not covered by the cake, to keep it clean when adding the chocolate topping. Place one cake layer on the platter, spread half the cream on top, add the second layer, and spread the remaining cream on top. Refrigerate overnight.

The next day:

Chop the milk chocolate and melt it in the microwave, being careful not to burn it. Stir in the sunflower oil until smooth and combined.

Remove the cake from the fridge and cover with the chocolate topping.

You have a few options:

Mix the caramel chocolate balls into the cooled chocolate and pour over the cake, or cover the cake with the melted chocolate and sprinkle the balls on top.

You can also put the caramel balls on the cream and pour the chocolate over them, but this may cause the balls to move. The store-bought version mixes the chocolate and balls together.

This is a very flat cake, about 3/4 inch thick at most, so don't expect it to be tall.