For the pastry cream:

2 egg yolks

1 egg

3/4 cup sugar, divided

1/4 cup cornstarch

2 cups milk

1/3 cup rum

1 vanilla bean, split lengthwise

3 cups whipping cream

For the cake:

1/4 cup butter, diced

8 eggs

2 1/2 cups whole blanched almonds, pulverized

2 1/2 cups confectioners' sugar

9 egg whites

1/3 cup granulated sugar

3/4 cup flour

For the chocolate ganache:

3/4 cup heavy cream

1/4 cup chopped bittersweet chocolate

To make the pastry cream, combine the egg yolks, egg, and 6 tablespoons of sugar in a large bowl. Whisk in the cornstarch, making sure to dissolve any lumps.

Place the milk, rum, remaining 6 tablespoons of sugar, and the vanilla bean in a large saucepan over medium-high heat. Bring to a boil; remove the vanilla bean.

Slowly whisk the hot-milk mixture into the egg mixture, then transfer the custard back into the saucepan over medium-low heat. Whisk until the custard thickens. Remove from the stove and transfer to a bowl. Press plastic wrap over the surface of the custard (to prevent a skin from forming) and refrigerate until cool.

To make the cake, preheat the oven to 500 degrees. Lightly spray two jellyroll pans with nonstick cooking spray.

Combine the butter, eggs, almonds, and confectioners' sugar in a large bowl. Beat until smooth.

In a medium bowl, whip the egg whites until they form soft peaks. Gradually add the granulated sugar and beat until the whites are stiff and glossy.

Blend the flour into the almond mixture. Gently fold the whites into the almond batter until just incorporated. Spread the batter over the jellyroll pans and bake 10 minutes, or until the cakes are golden and spring back when gently pushed. Cool.

Using a 3-inch round cylinder mold, cut out 24 circles of cake. Place the 12 molds on a clean jellyroll pan and fill each one with a circle of cake.

Whip the whipping cream until firm and fold into the cold pastry cream. Fill each mold halfway with the cream mixture and cover with another cake circle. Fill the molds with the cream mixture and place the cakes in the freezer for 6 hours or overnight.

To make the ganache, heat the cream in a double boiler. Add the chocolate and stir until blended. Remove the frozen cakes from the freezer and spread each top with a layer of ganache. Place the cakes in the refrigerator for several hours to soften. Remove the cakes from the refrigerator 1 hour before serving. Run a sharp knife around the inside of each cylinder ring to loosen the cake. Remove the ring and serve.

Makes 12 cakes.