Pour boiling water over the almonds and peel off the shell. Then grate finely.
Separate eggs. Beat the butter and sugar until foamy, gradually stir in the egg yolks. Halve the vanilla pods lengthways and scrape out the pulp. Add to the fat together with the grated almonds. Then stir in the flour, cardamom and cinnamon. Beat the egg whites until stiff and finally fold them into the dough.
Now cut the dough in half. Stir in one half of the rose water, cherry or raspberry spirit and ginger powder and into the second half of the rum, cream and cocoa powder.
Line the bottom of two springform pans (16 and 22 centimeters in diameter) with parchment paper.
Spread 1 tablespoon of the first dough on the bottom of the smaller pan. Bake light yellow under the grill or in the preheated oven at top heat and 175 ° C on the highest level.
In the meantime, spread 2 tablespoons of the same type of dough on the bottom of the larger pan. Also bake until the surface is light yellow.
Spread 1 tablespoon of the second type of dough on the already baked layer of the small tin and 2 tablespoon in the larger tin and bake until light brown. Repeat this until both doughs are used up.
Let cool in the molds. Carefully loosen the cakes at the edge of the mold with a knife, turn them onto a wire rack and peel off the paper.
Heat the jam and strain it through a sieve. Brush the edge and surface of the larger cake with it. Place the small cake on top and also spread the jam.
Melt the couverture with the coconut oil in a water bath and cover the cake with it.
Wrap the cake in a cool place and let it steep for at least a week before consumption.
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