Named after King Oscar II, of Sweden. His favorite cake, it is formed of a meringue similar to a dacquoise.
Set the oven to 200 degrees C.
Whisk the egg whites to stiff peaks then fold in the sugar and ground almonds until smooth.
Split the mixture on to 2 separate trays and make 2 even circles about 20-25cm in diameter.
Place them in the oven and bake until golden, about 12-15 minutes.
Remove and cool.
Put caster sugar in a dry pan and and slowly melt.
Then add the almonds and allow to toast while taking the caramel to a nice amber colour.
Spread thinly on a baking tray lined with parchment paper and leave to cool.
Place the egg yolks and sugar in a bowl and whisk together to incorporate.
Bring the cream and butter to a boil in a pan.
Pour the cream over the egg mix while constantly whisking.
Lower the heat of the pan and pour the mixture back in.
While continuously stirring, slowly cook the mix to a thick consistency.
Place this in a clean bowl and leave to cool.
Break the praline up into small pieces and mix through the custard.
Lay half of it across one of the biscuits place the other biscuit on top and smother with the rest of the custard mix.
«This makes a great table piece when friends are coming over for coffee or make 6 smaller tortes and use as a dessert.»