Step by step recipe:

1. 7 min.
   Preheat the oven to 360°F (180°C).
   
   Put into a food-mixer bowl: 125 g butter cut into small pieces, 125 g caster sugar, 10 g Vanilla sugar, 50 g flour, 100 g ground almonds, 3 tablespoons rum and 2 pinches salt.
   
   Start mixing on slow speed.
2. 3 min.
   Break 3 eggs into a jug or bowl and beat briefly with a fork.
3. 1 min.
   Add the eggs to the mixture.
4. 4 min.
   Continue beating until evenly mixed.
5. 3 min.
   Spread the mixture in a non-stick cake tin or mould.
6. 35 min.
   Bake for 30 or 40 minutes.
7. 2 min.
   Turn out while hot and leave to cool on a wire rack
8. 
   Prepare the icing by mixing 100 g icing sugar with about 1 tablespoon rum (you may well need to vary the amount of rum).
   
   Pour the icing on top of the cake.
9. 3 min.
   Spread the icing with a palette-knife.
10. 30 min.
    Leave the icing to set before serving.