Using a pastry brush, brush a medium size baking pan 12″x16.5″ (30cmx 41cm) with vegetable oil and line with parchment paper.
Preheat the oven to 150°C (302°F), rack in the middle.
Break and separate 10 large eggs. Egg whites in one large mixing bowl, egg yolks into another medium size mixing bowl.
Using a hand held or standing mixer, mix egg whites to soft peaks. Slowly add 8 tbsp of sugar and mix to stiff peaks.
Stir flour into ground almonds.
Transfer the mixed egg whites to a large bowl. Add ground almond mixture in two parts and gently fold in by using a large silicone spatula.
Spread the mixture evenly on a baking pan, use an offset metal spatula to even out.
Bake for 25 minutes or until edges of the cake start to brown, the middle springs back when lightly pressed.
Let it cool off completely.
Buttercream- 1st part
Prepare double boiler with two medium sized pots. Heat the water to boil and then reduce heat to low.
In a medium size mixing bowl, using a hand held mixer at medium speed mix together just until unified: egg yolks, milk, sugar and cream of wheat.
Transfer the mixture to double boiler and cook until the custard thickens up, stir constantly with whisk or heat resistant silicone/wooden spatula.
Remove from heat, place the cling wrap film on top of the custard to prevent skin forming, let cool completely.
Caramel Glazing
Remove baked cake from a baking pan. Turn it upside down and peel off the parchment paper.
Divide the cake into 3 equal rectangular shapes, about 12″ long and 5.5″ wide. For easier application line the edge of the kitchen counter with all 3 pieces, side by side, by length.
Add 150 g of sugar to a medium size pan and melt over medium heat (5 out of 10). Stir occasionally and cook until umber brow color is obtained. Stir in 50g of butter, take off the heat.
Using a wooden spoon or heat resistant silicone spatula quickly spread evenly across the each cake piece. Work fast before caramel hardens up!
Chocolate Glazing
Over double boiler melt 150g of chocolate, let it cool off slightly. As it starts thickening up use an offset spatula to evenly coat each cake piece. Place coated cake pieces in a refrigerator for 1/2 hour to speed up hardening of chocolate.
Buttercream- 2nd part
Using a stand mixer at medium speed beat softened butter and confectioners’ sugar until fluffy and silky smooth.
At low speed adding few spoons at the time add the custard to the butter mixture. Mix until uniform and fully incorporated.
Assembly
Place the first cake piece on a rectangular serving dish, chocolate coated surface up. Add about 3 large table spoons of butter cream on top and spread evenly by using an offset spatula.
Top it up with another cake piece, chocolate coated surface up and spread another layer of butter cream.
Top it up with the last cake peace, chocolate side up and evenly spread buttercream on the top. Using an offset spatula spread the butter cream and coat all 4 sides of the torte.
Add 1 tbsp of Nescafe to remaining buttercream and stir until unified.
Fill the pastry bag fitted with small to medium size star tip, decorate the cake top by drawing parallel lines at 45 degrees. You can also add a decorating line around the cake perimeter and even cake base if you wish (I ran out of cream so abandoned the last part).