One hour before making the cake, allow the butter to soften at room temperature.
Place the flour in a hollowed mound into a mixing bowl. To the centre of the flour add the sugar, yeast and powdered almonds, the rum and almond extract.
Break the eggs into another mixing bowl, and beat them vigorously, add the caster sugar, and vanilla sugar without working it in too much. Gently add the butter as a cream, then add the first mixing bowl.
Rest the mixtures for 15 mins.
Pre-heat the oven to mark 6/7 (160° C).
Grease a round cake tin 20 cm in diameter. Cover the base of the tin with half the mixture spreading it with a spoon, in a spiral, from the outside to the centre.
Cover with sugared cream, spread up to 1 cm from the edge of the tin, which it should not be touching.
Complete with the remainder of the mixture arranged in the same way as the base. Smooth out the surface and glaze it with the beaten egg, using a brush.
Cook in the over for 40 minutes, checking progress regularly.
