Beat the sugar with 2 whole eggs and 6 yolks for at least 10-15 minutes. Add the egg whites that you've beaten to a stiff snowy mixture. Gradually add the flour.
Divide thus prepared layer into two parts, pour it into two cake molds and bake. Once ready, leave to cool slightly, then cut it into two parts.
Make the cream by mixing water with the sugar and let the mixture boil on the stove. Boil until the sugar is melted, then add the jam, almonds, lemon juice and 2-3 tablespoons of rum.
Stir the cream and brush it onto the layers, while stacking them one atop the other. Top the cake with a warm frosting, made by boiling the sugar into a thick syrup.
On the sides, stick on the rest of the sliced almonds.