How to cook
Start with the preparation of the cream. In a saucepan pour the milk, add the whole egg and sugar. Beat for 5 minutes with a wire whisk.
Put the saucepan on the stove and stir until the cream thickens. Remove it from the heat, flavor it with a vanilla and a tablespoon of rum. Allow the cream to cool completely.
In a bowl, pour the brown sugar, add one egg and beat with a mixer until you have a smooth mixture. Add the milk and oil in a thin stream. In another bowl, mix the flour, ground almonds, baking powder, cocoa and a pinch of salt.
Mix the dry ingredients well. Add it in portions to the liquid mixture, while mixing with a mixer on the lowest setting. The resulting mixture is very thick and sticky. Line a form (20 cm) with a detachable ring with baking paper.
Pour half of the mixture and smooth it out. Pour the cream on top. Using a spoon, distribute the remaining half of the cake mixture. It is not necessary to cover the cream completely. Sprinkle with sliced almonds.
Bake the cake at 356°F (180 degrees) in a preheated oven with a fan for about 25-30 minutes. Sprinkle the finished cocoa and almond cake with cream with powdered sugar and let it cool on a wire rack.