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For Sponge Cake: Preheat oven to 350 degrees F.
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In two bowls, separate egg yolks, and whites.
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Add 1/2 of the sugar to each bowl.
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Beat both until peaked.
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When stiff, fold the whites into the yolk mixture.
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Gradually add flour, mixing with a wooden spatula.
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Mix in the butter.
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Pour this mixture into a 10 inch greased cake pan.
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Bake for about 20 minutes, or until spongy and golden.
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Remove from oven and allow to cool firmly.
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To Finish: Level the sponge cake off at the top using a slicing knife.
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Cut the cake into 2 layers.
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Spread the pastry cream over 1 layer.
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Top with the second cake layer.
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Reserve a small amount of the pastry cream to spread on sides, to let the almond stick.
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Spread a thin layer of chocolate fondant icing on the top of the cake.
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Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag.
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Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge.
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Spread sides of the cake with a thin coating of the reserved pastry cream.
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Press on toasted almonds.
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For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil.
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While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.
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When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.
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Boil for 1 minute.
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Pour into a bowl and cover the surface with plastic warp.
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Chill overnight if possible.
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When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.
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For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees.
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Add melted chocolate.
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Thin to spreading consistency with water.
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For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary.
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Place in a piping bag with a 1/8-inch tip.
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Chocolate Icing: Melt chocolate.
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Combine with warm water.
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White Icing: Combine ingredients and warm to approximately 105 degree F. Adjust the consistency with water.
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It should flow freely from the pastry bag.
