Bring the remaining drink to the boil, then stir in the starch mixture.

Leave to thicken for 1 minute, then leave to cool in the pan while stirring.

Mix all the dry ingredients (flour, salt, baking powder, sugar, vanilla sugar) together.

Then add the wet ingredients (oil, yoghurt, mineral water) and mix with a whisk.

Line the base of the springform tin with baking paper.

Pour in the batter and bake for approx. 35 to 40 minutes at 180 degrees.

After the baking time, test with a skewer.

To do this, simply insert a wooden stick into the batter and when you pull it out again, no batter should stick to the stick.

Leave the cake to cool on the cake rack.

Then cut it in half and sprinkle with rum if desired.

Whip the cream with the sugar and then mix both creams.

Place the second part of the cake on top and spread with cream again. Keep a small part for the side.

Now chill the cake. The longer the better.

Then remove from the tin and spread all over with the remaining cream.

Toast the sliced almonds in a pan until fragrant and spread over the cake.