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Preheat oven to 350°F and prepare baking pans.
In a stand mixer, whip egg whites until foamy, then gradually add caster sugar and whip until glossy and stiff peaks form.
Blend powdered sugar and almond flour in a separate bowl, then fold into the meringue.
Divide the batter between two springform pans and bake for 18-22 minutes until golden.
Whip heavy cream with powdered sugar until stiff peaks form.
Assemble the cake by layering dacquoise and whipped cream, then decorate with chocolate sprinkles and shavings.