Beat eggs with the sugar and add wheat flour. Knead sponge dough and bake 2 equal-sized cakes. Cool them. Cut each cake into 2 parts.

Mix sugar powder, coffee essence and rum. Beat the butter up, add bit by bit the sugar mix. Add the ground ginger, spread all the cakes with ¾ of the cream. Pot one upon another, cover the cake with the cream, leave some cream for decoration.

Make thick icing. Mix well the sugar powder with coffee essence and several drops of water. Cover the cake with the icing.

Chop and fry almonds slightly, decorate the sides of the cake. Make a decorative border on the top of the cake with the rest of the cream.