Mix 200 g flour with almonds, baking powder and 1 pinch of salt. Knead egg, 180 g sugar, 180 g butter and rum well, add to the flour mixture, cover and let rest for about 1 hour
In the meantime heat up milk. Whisk 2 egg yolks, 130 g sugar and vanilla sugar with the whisk of a hand mixer until the mixture turns white. Stir in 40 g flour and slowly incorporate the milk while stirring. Pour the mixture into a pot. Bring to the boil while stirring, remove from heat and allow to cool
Roll out about 2/3 of the dough to a circle (approx. 29 cm Ø). Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and press the rim slightly. Spread the base with jam, spread cream on it and smooth it down
Roll out the remaining dough into a circle (approx. 26 cm Ø), place carefully on the cream layer and close the adjacent dough edges by pressing them together. Mix the last egg yolk with a little water and brush the dough with it. Score lozenges into the dough cover with a knife. Bake the cake for approx. 40 minutes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer). Remove from the oven, let it cool down, remove from the mould and serve cooled down
Waiting time approx. 45 minutes