Prepare the Vanilla Pudding: Cook the vanilla pudding powder with the milk according to package instructions. Once done, transfer it to a bowl and cover the surface with cling film to prevent a skin from forming. Allow it to cool.

Toast the Almond Leaves: While the pudding cools, roast the almond leaves in a dry pan for a few minutes until they’re golden brown. Set aside to cool.

Make the Cream Mixture: In a separate bowl, mix the cooled pudding with the soft butter and powdered sugar until smooth.

Layer the Biscuits: Line a 22cm springform pan with the spoon biscuits. Soak them with 5-7 tablespoons of rum to ensure they absorb the flavor.

Add the Cream: Spread a little less than half of the creamy pudding mixture over the soaked biscuits. Add another layer of biscuits and top it off with the remaining cream. Reserve about 2 tablespoons of cream for later.

Chill the Cake: Place the cake in the fridge for around 30 minutes to allow it to set properly.

Whip the Cream: In the meantime, whip the cream until it forms stiff peaks.

Finish Decorating: Remove the springform edge from your cake, then use the remaining cream to cover the top and sides. Press the toasted almond leaves around the edge for a beautiful finish.

Add Final Touches: Transfer the whipped cream into a piping bag with a star tip and decorate the top with small cream rosettes. Garnish with chocolate leaves for added flair.

Serve and Enjoy: Chill until ready to serve, and enjoy every decadent bite!