Ladyfinger Torte with Rum Cream from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna

Ingredients

• ⅓ cup water
• ½ teaspoon vanilla extract
• 1 envelope unflavored powdered gelatin
• ¾ cup all-purpose flour
• ¼ cup sliced blanched almonds, toasted, optional
• 1 cup milk, divided
• ¼ teaspoon vanilla extract
• 1¼ cups heavy cream, chilled
• ¼ cup sugar
• 2 tablespoons golden rum
• pinch of salt
• 4 large eggs, separated, at room temperature
• 2 tablespoons confectioners’ sugar
• 1 cup heavy cream
• ⅓ cup golden rum
• 2 large egg yolks
• Confectioners’ sugar, for sifting
• ⅔ cup granulated sugar, divided
• ⅓ cup granulated sugar