Heat oven to 350°. Separate egg whites and yolks. Add ½ cup sugar to each and beat well. (Beat whites to stiff peaks.) Fold whites into yolks. Add flour ¼ cup at a time, stirring just until incorporated. Mix butter in. Pour into a 10-inch, lightly greased cake pan. Bake 20 minutes, or until spongy and golden.

Remove from oven and cool. Cut cake in half horizontally, making two layers. Spread Pastry Cream over one layer, reserving 1 cup. Top with second cake layer. Spread a thin layer of Chocolate Fondant on top. Using a pastry bag, pipe White Fondant in spiral lines, starting from the center. Score lines with the point of a paring knife, starting at the center and pulling out to the edge. Spread a thin coating of reserved Pastry Cream on the sides and press toasted almonds onto it.

In a small saucepan over high heat, bring butter, milk, and cream to a boil. In a small bowl, combine sugar, cornstarch, and eggs; whip until ribbons form. Whisk egg mixture into hot liquid and boil 1 minute. Pour into a bowl and cover surface with plastic wrap. Chill overnight if possible. When ready to use, whisk in rum.