Line a baking tray with parchment paper. Spread the almond slices evenly, bake in a preheated 160°C (320°F) oven for about 20 minutes until golden brown with a fragrant almond aroma. Let cool and set aside.
Soften the butter at room temperature until it yields easily to gentle finger pressure. Let the whipping cream come to room temperature (20–25°C).
In a mixing bowl, combine the softened butter, icing sugar, and salt with a spatula to avoid sugar splattering during whipping.
Beat with an electric mixer on medium-low speed until the butter is slightly fluffy. Gradually add the cream in small portions, beating each time until fully incorporated.
Preheat the oven to 160°C (320°F). Line a 28 × 28 cm square pan with parchment paper. Separate the egg whites and yolks, placing the whites in a clean, grease-free bowl.
In another bowl, whisk the flour and oil until smooth. Add the yolks, milk, and vanilla extract, and whisk until blended. Set aside.
Beat the egg whites with an electric mixer on high speed until foamy. Switch to medium-high speed and add the sugar in three additions, beating 30–60 seconds between each. After the final addition, reduce to medium speed and whip until glossy peaks form that bend slightly at the tips.
Fold about two spatulas of meringue into the yolk mixture until smooth. Then fold this back into the remaining meringue using a folding motion until fully combined. The batter should be glossy and uniform.
Pour the batter into the pan, smooth the top, and bake for about 40 minutes until risen and golden. Remove from the oven, transfer to a wire rack, and peel off the parchment to cool.
Once cooled, slice the cake into four equal layers (or three, cutting one-third and then half). Stack with alternating layers of cake and buttercream. Smooth the top layer of cream. Chill for at least 3 hours.
Before serving, sprinkle the roasted almonds over the top.
Baking time for almonds may vary depending on their moisture content and oven temperature. Watch closely and remove once golden and fragrant.
The temperature of both butter and cream is crucial for smooth buttercream. If the mixture curdles, microwave at 50% power for 5 seconds, repeat 2–3 times, then whip again until smooth.
Mixing flour with oil first minimizes gluten development, resulting in a finer cake texture.
Soft or medium peaks for the meringue are fine. Avoid stiff peaks, which can create lumps and make folding difficult.
Baking times are approximate; adjust based on your oven and pan size/material.
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