Whisk the eggs with the electric hand mixer for 8-10 minutes until they become pale. Add the sugar, a tablespoon at a time, and keep whisking until you get a creamy mixture. Sieve the three kinds of flour together over a piece of greaseproof paper and add them to the mixture a little at a time, whisking consistently on low speed. Preheat the oven to 160ºC on air fan. Grease with butter and line with baking paper two round baking pans 20-22cm in diameter. Divide the mixture in the two pans and bake for approximately 25 minutes until it comes easily off the sides of the pan and is lightly coloured. Let the sponge cakes cool completely. Dissolve the coffee in the boiling water, add the sweet wine and rum and leave aside to cool. Whip the crème fraîche and the icing sugar together until they form soft peaks. Add the mascarpone and ¾tea cup of the coffee-rum mix. Slice each sponge cake in two halves. Place the first on a large serving plate. Brush it with ¼of the coffee-rum mix. Spread 1 tea cup of mascarpone cream and smooth it over with a palette knife. Repeat until all your cake is assembled. Spread the remaining mascarpone cream evenly all around the sides of the cake. Put the sugar in a heavy-based frying pan, over medium heat until it turns into a chestnut brown caramel. Remove from fire, add the almonds in and stir briskly. Empty it on a piece of greaseproof paper, spread it over with the back of a spoon and let it cool completely. Bash it up using a pestle and mortar or use a food processor. Sprinkle the caramelized almonds all around your cake.