Caramel Almond Chocolate Cake

I made this cake in April 2015. I was too busy back then and didn't have time to update the recipe. Here's it: 

Caramel Almond Chocolate Cake

Adapted recipes from various unknown sources

Cake Tin: Removable bottom 7 inches round cake tin 

INGREDIENTS

[Chocolate cake base] 

A

4 egg yolks

20g sugar

60g Canola cooking oil 

60g milk (liquid) 

80g low protein flour (cake flour) 

15g cocoa powder 

1 teaspoon of Vanilla Essence 

B

4 egg whites

50g sugar

1/4 cream of tartar (I used approximately 1 teaspoon of Apple Cider Vinegar)

[Chocolate mousse] 

110g chocolate couverture (I used Beryl 52% couverture dark chocolate) 

100g milk (liquid)

140g topping cream (fresh cream) (whipped) 

[White chocolate mousse]

80g cooking white chocolate couverture (chopped into pieces) 

50g full cream milk 

80g topping cream

[Caramel almonds]

1 cup of roasted almonds 

1/4 cup of sugar 

STEPS

1. [Preparing Cake] Whip egg yolk and sugar. Add in milk, Vanilla essence and oil. Mix well. Add in sieved flour and cocoa powder. Mix well to form the egg yolk batter. 
2. Whip egg whites till huge bubbles are formed. Add in vinegar. Add in sugar in 1/3 proportion at each time. Whip the egg whites till stiff peak (sharp pointy edge). Your egg white batter is done. 
3. Scoop 1/3 of egg white batter into the egg yolk batter and fold in using the scrape and fold method with a whisk/spatula. Continue mixing everything carefully and slowly until the cake batter is formed. 
4. Pour the cake batter into the cake tin. Give a few knocks on the table before inserting it to be baked in a preheated oven at the bottom rack 140 degree Celsius with bottom fire only for 20 minutes. Then, switch the fire mode to top and bottom fire and continue baking for another 10 minutes. Change the temperature to 150-160 degree Celsius and continue baking for another 30-40 minutes until completely cooked. 
5. Overturn the cake on a cooling rack and let it cool before you take out the mold from the cake. Slice cake into 3 layers.
6. [Preparing chocolate mousse] By using double boiling method, melt chocolate couverture and milk. Remove from heat and let it cool. Whisk topping cream till stiff. Mix in the whipped topping cream into the melted chocolate with milk earlier to form chocolate mousse. 
7. [Preparing white chocolate mousse] By using double boiling method, melt white chocolate couverture and milk. Remove from heat and let it cool. Whisk topping cream till stiff. Mix in the whipped topping cream into the melted white chocolate with milk earlier to form white chocolate mousse. 
8. [Preparing caramel almonds] Heat sugar in a sauce pan with low heat. It'll form a molten syrup. Stir continuously. Once it reaches the caramel colour, remove from heat and let it cool. Add in the almonds and combine with the caramel. When the temperature is back to room temperature, break the almonds into smaller pieces for decoration later. 
9. [Assembling] 1 layer of cake. Spread the white mousse. Place the second layer of cake. Use approximately 1/3 of the chocolate mousse for the interior filing and the rest will be used for coating. Place the last layer of cake. Coat the entire cake with the remaining 2/3 chocolate mousse. Attach caramelized almonds for decoration. 
10. Chill the cake for at least 5 hours before serving.